Instructions: Two 20cm 4cm deep sponge tins lightly greased and the bases lined with silicone paper (parchment).

Preheat the oven to gas mark 3/325F/170C.

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 is a good airing as it goes down.

Add all the other cake ingredients to the bowl and provided the butter is really soft just go in with an electric hand whisk and whisk everything together until you have a smooth well combined mixture which will take about 1 minute.

If you dont have an electric hand whisk you can use a wooden spoon using a little bit more effort.

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.

Divide the mixture between the 2 tins level it out and place the tins on the centre shelf of the oven.

The cakes will take 30 to 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 they are ready.

Remove them from the oven then wait about 5 minutes before turning them out on to 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 gently away without trying to lift is off.

Now leave the sponges to get completely cold then add the filling.

To make this first slice the passion fruit into halves and using a teaspoon scoop all the flesh juice and seeds into a bowl.

In another bowl combine the mascarpone fromage frais sugar and vanilla extract using a balloon whisk which is the quickest way to blend them all together.

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 half the filling over it drizzle the rest of the passion fruit over that then spread the remaining filling over the passion fruit.

Lastly 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.

This sponge cake could also be made in a 18cm tin (just use two eggs and 110g each of flour sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer when theyre available are perfect for filling sponge cakes in winter passion fruit fulfill all the criteria needed ie something sharp fragrant and acidic to contrast with the richness of the cake and cream.

Serves 8

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