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Passionfruit Victoria sponge

Passionfruit Victoria sponge
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For lemon four-quarter cake, use a tablespoon of lemon rind instead of vanilla.

Ingredients

  • 250g butter, at room temperature
  • 1 cup (220g) caster sugar
  • ½ teaspoon vanilla extract
  • 4 eggs
  • 2 cups (300g) self-raising flour, sifted
  • Passionfruit icing
  • 1 cup (160g) icing sugar
  • Pulp of 1 passionfruit
  • 1 teaspoon butter
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Method

  1. Preheat oven to 180°C or 160°C fan. Grease and line a deep 20cm square pan.
  2. Using an electric beater, cream butter and beat in sugar and vanilla extract until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour and a pinch of salt.
  3. Spoon mixture into prepared pan. Bake for 50 minutes, until cake shrinks slightly from sides of pan. Cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
  4. Make passionfruit icing by combining icing sugar and passionfruit pulp in a small heatproof bowl. Mix well until thick and smooth. Beat in butter and place over a pan of simmering water, stirring, until glossy and smooth. Pour over cake and leave to set before cutting.
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