A Classic Sponge Cake (with Passion-fruit Filling)
"This sponge cake could also be made in a 7 inch (18 cm) tin (just use two eggs and 4 oz/115 g each of flour, sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for filling sponge cakes, in winter, passion fruit fulfil all the criteria needed, ie, something sharp, fragrant and acidic to contrast with the richness of the cake and cream...."
INGREDIENTS
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6 oz (175 g) self-raising flour
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1 rounded teaspoon baking powder
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3 large eggs at room temperature
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6 oz (175 g) very soft butter
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6 oz (175 g) golden caster sugar
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½ teaspoon vanilla extract
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a little sifted icing sugar, for dusting
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6 passion fruit
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9 oz (250 g) mascarpone
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1 level dessertspoon golden caster sugar
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1 teaspoon vanilla extract
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7 fl oz (200 ml) fromage frais
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