Passion Fruit Victoria Sponge Recipe by Jette Virdi
This Passion Fruit Victoria Sponge recipe is perfect for Easter. It’s just a simple Victoria Sponge recipe; equal quantities of butter, sugar, flour and four eggs to make a sponge, but then filled and decorated generously with whipped cream and exotic passion fruit. Simple, but showstopping.
– 200g softened butter
– 200g sugar
– 4 eggs
– 200g self raising flour
– 1 tsp baking powder
– whipping cream
– 8-10 passion fruits
1. Preheat oven to 180C
2. In a mixer beat the butter till light and fluffy then add in the sugar, beat until combined then add one egg at a time. Make sure each egg is incorporated properly before adding the next. Sift in the flour and baking powder and fold in, careful not to loose any of the lightness.
3. Divide the mixture between two 20cm lined tins and bake for roughly 20 minutes or until a knife comes out clean. Remove from the tins and leave to cool. In the meantime whip the cream and open your passion fruits.
4. Once the cakes are cooled spread a layer of whipped cream and some passion fruit then pop the other cake on top and repeat. Enjoy!
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Jette Virdi is a Dublin-based food stylist and creative entrepreneur. With a portfolio including clients such as Rozanna Purcell, Rachel Allen and Bord Bia, she’s your girl if you need an evocative image or event. Well known within the food industry, she consults with Irish brands to create and style recipes, to design and manage product launches and and hosts creative corporate workshops that boost productivity and team performance in the workplace. For more information and to contact Jette for a project go to jettevirdi.com.
For more recipes visit her blog.