I use a generic Victoria sponge recipe that i learnt at school, you will need: 225 g Butter or Margarine (8 oz) 225 g Caster Sugar (8 oz) Medium Eggs x 4 225 g Self-Raising Flour (8 oz)
I mix everything together in a mixer and i'm sure the die hard bakers will tut at this as you should probably do it by hand but i like to bake quickly. I use silicone tins as they are so easy, you don't need to grease them and the cake just pops out. I cook at 200 degrees for 25-30 minutes, i use the cocktail stick method to check they are cooked.
Divide your mix between the two tins and bake!
Leave to cool on a wire rack
For the filling you will need passionfruit curd and whipping cream (or double cream). I do not make my own curd, aint nobody got time for that. I put some of the curd into the cream and let the mixer do all the hard work for me. Now this tub made A LOT of cream, you could get a smaller tub or use half of it.
To get the passionfruit taste and instead of the traditional jam i smear the sponges with the curd. Make sure the sponges have cooled before doing this.
Whipping the cream - you can add some curd here to give it that tangy taste or leave it, up to you.
