MMMMM----------------------FOR THE FILLING--------------------------- 6 Passion fruit 9 oz Mascarpone 7 fl Fromage frais 1 Dtsp golden caster sugar 1 ts Vanilla extract Preheat the oven to Gas Mark 3/325f/ 170c. 1 Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing. 2 Add all the other cake ingredients to the bowl and, provided the butter is really soft, use an electric hand whisk to blend everything together until you have a smooth, well-combined mixture. This should take about one minute. If you dont have an electric hand whisk, you can use a wooden spoon. 3 What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little more water and mix again. 4 Now divide the mixture between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but dont open the oven door until 30 minutes have elapsed. To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, theyre ready. 5 Remove them from the oven, then wait about five minutes before turning them out onto a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it away gently without trying to lift it off. Leave the sponges to go completely cold, then add the filling. 6 For the filling: Slice the passion fruit into halves and, using a teaspoon, scoop all the flesh, juice and seeds into a bowl. 7 In another bowl, combine the Mascarpone, fromage frais, sugar and vanilla extract using a balloon whisk. Fold in about two-thirds of the passion fruit, place the first sponge cake on the plate or cake stand you are going to serve it on, then spread the filling over it. Drizzle the rest of the passion fruit over that, then spread half the filling over the passion fruit. 8 Place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar. Per serving: 168 Calories (kcal); 17g Total Fat; (91% calories from fat); trace Protein; 3g Carbohydrate; 47mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Recipe by: Deliah Smith Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 312 (67%)|
|Amt Per Serving||% DV|
|Total Fat 34.7g||46 %|
|Saturated Fat 21.9g||109 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.4mg||28 %|
|Sodium 515mg||18 %|
|Potassium 37.4mg||1 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 36.5g|
|Protein 2.5g||4 %|
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Calories per serving: 463
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