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Victoria Sponge Cake with Mango & Passion Fruit Compote

by Elvira Antonio Vetukela (@bellyfullcook_)
Prep Time
20min
Cook Time
20min
Total Time
40min
EnglishDessertVegetarian

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 yet delightful treat that combines traditional baking with a touch of exotic sweetness. Enjoy creating this easy-to-follow recipe and share a slice of joy with your loved ones!

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)

Method

  1. Heat oven to 180C/fan or 160C/gas.

  2. Lightly butter two 20cm sandwich tins and dust with flour or line with parchment.

  3. 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.

  4. Divide the mixture between the tins, smooth with the back of a spoon.

  5. Bake for about 20 mins or until golden

  6. Place on a cooling rack and leave to cool completely.

  7. Make the filling, beat softened butter, then gradually add sifted icing sugar and vanilla extract beat until smooth and creamy.

  8. Spread buttercream over one of the sponges. Top it with Mango & passion fruit compote and sandwich the second sponge on top.

  9. Dust with a little caster sugar. Enjoy 😉

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Recipe by

Elvira Antonio Vetukela

(@bellyfullcook_)

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