Classic Sponge Cake (With Passion Fruit Filling)

Directions

1. Preheat the oven to Gas Mark 3/325f/ 170c.
2. 1 Take a very large mixing bowl, put the flour and baking pwdr in a sieve and sift it into the bowl, holding the sieve high to give it a good airing.
3. 2 Add in all the other cake ingredients to the bowl and, provided the butter is really soft, use an electric hand whisk to blend everything together till you have a smooth, well-combined mix. This should take about one minute. If you do not have an electric hand whisk, you can use a wooden spoon.
4. 3 What you will now end up with is a mix which drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add in a little more water and mix again.
5. 4 Now divide the mix between the two tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 min to cook, but do not open the oven door till 30 min have elapsed. To test whether the cakes are cooked or possibly not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they're ready.
6. 5 Remove them from the oven, then wait about five min before turning them out onto a wire cooling rack. Carefully peel off the base papers, that is easier if you make a mix in the paper first, then pull it away gently without trying to lift it off. Leave the sponges to go completely cool, then add in the filling.
7. 6 For the filling: Slice the passion fruit into halves and, using a tsp., scoop all the flesh, juice and seeds into a bowl.
8. 7 In another bowl, combine the Mascarpone, fromage frais, sugar and vanilla extract using a balloon whisk. Mix in about two-thirds of the passion fruit, place the first sponge cake on the plate or possibly cake stand you are going to serve it on, then spread the filling over it.
9. Drizzle the rest of the passion fruit over which, then spread half the filling over the passion fruit.
10. 8 Place the other cake on top, press it gently so which the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.