This egg-free sponge cake is a wonderfully simple recipe that can be filled with jam and cream to make a classic Victoria sandwich or for a more exotic twist filled with luxurious passion fruit.
10 ingredients10 steps
Egg-Free Recipes
Ingredients
MetricImperial
For the Sponge
140gButter (unsalted) (softened)
120gBillington's Unrefined Golden Caster Sugar
2 tbspSilver Spoon Golden Syrup
350gAllinson's Self-Raising White Flour
2 tspBaking powder
300mlMilk
2 tspNielsen-Massey Vanilla Extract
For the Filling
300mlDouble cream
1 tbspNielsen-Massey Vanilla Bean Paste
5Passion fruit(s)
Nutritional information per 144g serving
Energy 560cal
Fat 34g
of which Saturates 21g
Carbohydrates 55g
of which Sugars 24g
Protein 6.5g
Salt 0.64g
Method
Step 1
Preheat the oven to 170°C (150°C fan, gas mark 3) Grease two 8in sandwich tin.
Step 2
Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour.
Step 3
In a bowl, mix together baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix.
Step 4
Blend together the ingredients until they are fully incorporated and the batter has reached a smooth consistency. If the mixture is too thick add a splash more milk to loosen.
Step 5
Fill the two tins equally and bake for 20-25 minutes until golden brown and baked throughout. (The sponges may be thinner than a standard sponge containing egg).
Step 6
Leave the cake to cool on a wire rack.
Step 7
Prepare the filling by scooping out the flesh, seeds and juice of the passion fruit.
Step 8
In a separate bowl, whip the double cream and vanilla bean paste until it reaches a soft peak.
Step 9
Split the cream in half and gently fold in half of the passion fruit and spread generously on the bottom layer of the cake.
Step 10
With the remaining cream decorate the top and drizzle over the remaining passion fruit pulp.
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