Victoria Sponge Cake with Mango & Passion Fruit Compote
by Elvira Antonio Vetukela (@bellyfullcook_)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
- 1cupcaster sugar
- 200gsoftened butter
- 1 1/4self-raising flour
- 4eggs, beaten
- 2tbspmilk
- 1tspbaking powder
For the filling
- 125gunsalted butter
- 250gicing sugar (sifted)
- 1tspvanilla extract (optional)
- 150gMango & 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 😉
