Victoria Sponge Cake with Mango & Passion Fruit Compote

Name: Victoria Sponge Cake with Mango & Passion Fruit Compote
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: English
Ingredients: 1 cup caster sugar; 200 g softened butter; 1.25 self-raising flour; 4 eggs, beaten; 2 tbsp milk; 1 tsp baking powder; 125 g unsalted butter; 250 g icing sugar (sifted); 1 tsp vanilla extract (optional); 150 g Mango & passion fruit compote; Caster sugar (to decorate)

by Elvira Antonio Vetukela (@bellyfullcook_)

Prep Time

20min

Cook Time

20min

Total Time

40min

English Dessert Vegetarian

Victoria Sponge Cake, a classic delight with a tropical twist. This soft and airy cake is layered with a creamy buttercream and a vibrant mango & passion fruit compote, adding a burst of fruity flavor that's sure to brighten your day. Perfect for any occasion, this cake is a simple...

Ingredients

8 Servings

(1 serving = 1 slice)

1cup
caster sugar
200g
softened butter
1 1/4
self-raising flour
4
eggs, beaten
2tbsp
milk
1tsp
baking powder

For the filling

125g
unsalted butter
250g
icing sugar (sifted)
1tsp
vanilla extract (optional)
150g
Mango & passion fruit compote
Caster sugar (to decorate)

How to make Victoria Sponge Cake with Mango & Passion Fruit Compote

Heat oven to 180C/fan or 160C/gas.
Lightly butter two 20cm sandwich tins and dust with flour or line with parchment.
In a bowl, add caster sugar, softened butter, eggs, self-raising flour and milk beat until you have a smooth, soft batter then add baking powder and fold gently.
Divide the mixture between the tins, smooth with the back of a spoon.
Bake for about 20 mins or until golden
Place on a cooling rack and leave to cool completely.
Make the filling, beat softened butter, then gradually add sifted icing sugar and vanilla extract beat until smooth and creamy.
Spread buttercream over one of the sponges. Top it with Mango & passion fruit compote and sandwich the second sponge on top.
Dust with a little caster sugar. Enjoy 😉