The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26645/sponge-cake

LifestyleFOOD.com.au

Go big or go home with this bountiful vanilla and chocolate sponge.

Ingredients

  • Vanilla sponge

  • 250g caster sugar

  • 8 eggs

  • 250g plain flour

  • 50g butter, melted

  • 2 vanilla beans

  • Chocolate sponge

  • 250g caster sugar

  • 8 eggs

  • 200g plain flour

  • 50g cocoa powder

  • 50g butter, melted

  • Raspberry Jam

  • 1 cup frozen raspberries

  • 1 cup sugar

  • 1-2 tsp butter

  • Passionfruit cream

  • 125g butter

  • 2 ½ cups icing mixture

  • 4 passionfruit

  • Decoration

  • Fresh raspberries to cover the whole cake

  • 50g pure icing sugar

Method

  • 1.

    Preheat the oven to 180°C. Line four 9-inch round cake tins with spray oil and baking paper.

  • For the vanilla sponge:

  • 1.

    Place the sugar and eggs and vanilla bean in a large bowl and whisk until thick and pale.

  • 2.

    Fold in the flour and melted butter and divide between the prepared cake tins.

  • 3.

    Bake in the oven for 20-30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.

  • For the chocolate sponge:

  • 1.

    Place the sugar and eggs and vanilla bean in a large bowl and whisk until thick and pale.

  • 2.

    Fold in the sifted flour, cocoa and melted butter and divide between the prepared cake tins.

  • 3.

    Bake in the oven for 20-30 minutes, or until the cakes are risen and springy to the touch. Remove from the oven and set aside to cool. When cool enough to handle, turn out on to a wire rack to cool completely.

  • For the raspberry jam:

  • 1.

    Add the raspberries and sugar in a saucepan and stir until combined.

  • 2.

    When the mixture thickens add the butter and continue to stir.

  • 3.

    The jam will be ready when it sets on a cold plate.

  • For the passionfruit cream:

  • 1.

    Whip the butter in a stand mixer using the beater attachment.

  • 2.

    Add the icing sugar and continue to beat.

  • 3.

    Slowly add the pulp of the passion fruits until it reaches a smooth but stable consistency.

  • To assemble:

  • 1.

    Place the chocolate sponge on a cake board.

  • 2.

    Cover with raspberry jam, keeping a clean finish on the edges as they will remain exposed.

  • 3.

    Using a piping bag, pipe passion fruit cream all over the raspberry jam in neat blobs.

  • 4.

    Place the vanilla sponge on top of the passionfruit cream.

  • For decoration:

  • 1.

    Using a spatula, apply a very thin layer of the passionfruit cream on top of the vanilla sponge.

  • 2.

    Cover the entire top of the sponge with raspberries.

  • 3.

    Dust healthily with icing sugar.

Nutritional information

Nutritional analysis per serving (28 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

*This recipe has not been edited or tested by the Bake Off Food Department

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