put the flour and baking powder in a sieve and sift it into the bowl
holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and
provided the butter is really soft
just go in with an electric hand whisk and whisk everything together until you have a smooth
well-combined mixture
which will take about one minute. If you do not have an electric hand whisk
you can use a wooden spoon
using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff
add a little water and mix again.
Now divide the mixture between the two tins
level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook
but do not open the oven door until 30 minutes have elapsed.
To test whether the cakes are cooked or not
touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back
they are ready.
Next
remove them from the oven
then wait about five minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers
which is easier if you make a fold in the paper first
then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold
then add the filling.
To make this
first slice the passion fruit into halves and
using a tsp
scoop all the flesh
juice and seeds into a bowl.
Next
in another bowl
combine the mascarpone
fromage frais
sugar and vanilla extract
using a balloon whisk
which is the quickest way to blend them all together. After that
fold in about two-thirds of the passion fruit.
Now place the first sponge cake on the plate or cake stand you are going to serve it on
then spread half the filling over it
drizzle the rest of the passion fruit over that
then spread the remaining filling over the passion fruit. Lastly
place the other cake on top
press it gently so that the filling oozes out at the edges
then dust the surface with a little sifted icing sugar.
