Delia

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.


Serves 8

This recipe is taken from How to Cook Book One and Delia's Complete How To Cook

A Classic Sponge Cake (with Passion-fruit Filling)
Ingredients
For an 8 inch (20 cm) cake:
 6 oz (175 g) self-raising flour
 1 rounded teaspoon baking powder
 3 large eggs at room temperature
 6 oz (175 g) very soft butter
 6 oz (175 g) golden caster sugar
 ½ teaspoon vanilla extract
 a little sifted icing sugar, for dusting
For the filling:
 6 passion fruit
 9 oz (250 g) mascarpone
 1 level dessertspoon golden caster sugar
 1 teaspoon vanilla extract
 7 fl oz (200 ml) fromage frais
 Pre-heat the oven to gas mark 3, 325°F (170°C).
Equipment
You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep round sponge tins, lightly greased and the bases lined with silicone paper (parchment).

Method

Take a very large mixing bowl, 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 1 minute. If you don't 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 2 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 don't 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 5 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 teaspoon, 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.

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