Page 29 - YC Cooking School

2x round cake tin, 20cm

Mixing bowl
Stand mixer
Kitchen scale
Spatula
Measuring spoons
Sieve, 20.5cm
Cake tester
Sieve, 7.5cm

What to do:

For the cake

1. Preheat your oven to 190ºC (374ºF). Grease and line two 20cm cake tins.
2. Using a stand mixer or hand mixer, cream together the butter and sugar until your
mixture is light and fluffy. This will take between three and five minutes.

3. Sift together the dry ingredients.
4. Add the eggs and remaining dry ingredients to your creamed butter and sugar in
alternate stages and then add in the vanilla extract. The mixture should be at
‘dropping consistency’, if you need to loosen it slightly then add a little milk.
5. Divide the batter between your two cake tins and bake for 20 minutes or until golden
and a skewer inserted into the centre comes out clean, or the cake springs back when
pressed gently.
6. Leave your cakes to cool in their tins for about a minute and then run a spatula
around the inside edge. Turn the cakes out onto a wire cooling rack.

For the filling and topping

1. Once the cakes have cooled completely, top the first cake with the passion fruit curd
and then the whipped cream if you are using it, place the second cake gently on top
and dust lightly with icing sugar before serving immediately.

Passionfruit curd

Enough for 1 cake filling | Preparation time: 5 minutes | Baking time: 15–20 minutes

What you’ll need:

Ingredients

175–200g passion fruit pulp or the pulp of 8 passion fruit
2/3