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Lime and Passionfruit Sponge

Lime and Passionfruit Sponge

185g self-raising flour
185g butter, softened at room temperature
185g caster sugar
grated zest of 2 limes
3 eggs, beaten
juice of 1 lime
icing sugar, for dusting

250g mascarpone
3 passionfruit
3-4 tablespoons icing sugar, sifted

Preheat oven to 170°C (150°C fan-forced). Grease a loaf tin and line the base with baking paper. Sift flour into a large mixing bowl. Add butter, sugar, lime zest, eggs and lime juice. Beat with a wooden spoon or an electric beater on low speed for 2 minutes, or until combined. Spoon mixture into the prepared tin and bake in preheated oven for 50-60 minutes, or until risen, golden and firm to the touch when lightly pressed. A skewer inserted into the middle of the cake should come out clean. Cool in tin for 10 minutes, then turn out on to a wire rack to cool completely. Make filling by gently combining mascarpone, passionfruit pulp and icing sugar in a small bowl. Refrigerate until ready to use. Slice cake in half horizontally and sandwich filling between the layers. Dust with extra icing sugar to serve.

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