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Passion fruit and lime Victoria sponge recipe

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Get a little tropical with this exotic passion fruit and lime Victoria sponge bake. The upgraded fruity bake is packed with fresh zesty limes and sharp passion fruit flavours that will leave you feeling summery. See method

Serves 10
30 mins to prepare and 50 mins to cook
347 calories / serving
Vegetarian

Ingredients

For the cake

225g lightly salted butter, softened, plus extra for the tin
225g golden caster sugar
4 large eggs
2 tsp vanilla extract
1 lime, finely grated zest
225g (7 1/2oz) plain flour
2 tsp baking powder
3-4 tbsp whole milk

For the filling

150g (5oz) low-fat, Greek-style yogurt
150ml double cream
2 tbsp icing sugar, sieved
2 ripe, wrinkly passion fruit, halved and pulp spooned out
3 tbsp lime marmalade, stirred
1 tbsp golden caster sugar, for dusting

If you don't have any limes, try a lemon instead

Each serving contains

Energy
1450kj
347kcal 17%
Fat
21g 30%
Saturates
11g 56%
Sugars
27g 30%
Salt
0.1g 2%

of the reference intake
Carbohydrate 31.4g Protein 9.3g Fibre 1.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C.
Grease 2 x 20cm (8in), deep cake tins (sandwich tins will be too shallow) lightly with butter and line the bases with non-stick baking paper. Cream the butter and sugar together with electric beaters for 3 minutes, until light and fluffy. Add the eggs one at a time, beating well. Stir through the vanilla and lime zest.

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Sieve the flour and baking powder into the batter and gently fold in using a large metal spoon or spatula. Carefully mix through enough milk to make the batter drop easily and softly from the spoon. Divide the mixture evenly between the tins and gently smooth the tops.
Bake the cakes for 20-25 minutes until lightly golden and ‘springy’ when pressed gently. A skewer inserted into the centre should come out clean. Leave the cakes to cool in the tin for 5 minutes, then turn out onto a wire rack. Remove the paper circles and let cool completely.

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Whisk the yogurt in a bowl to smooth out any lumps. Add the cream, icing sugar and whip together gently until just holding its shape. Ripple in the passion fruit pulp.
Invert one of the cakes and slightly trim the base if it has a domed top, so it will sit flat on a plate. Spread the surface with the marmalade and then the passion fruit cream. Place the other sponge on top, domed-side up. Dust with little caster sugar and serve.