3 oz butter or margarine softened well 8 oz caster sugar (powdered) 1 tsp vanilla essence 7 oz flour 3 tsp baking powder 1/4 tsp salt 1/2 cup milk 2 eggs white For decorate-Vienna butter cream (recipe below) 2 to 3 ripe passion fruits
Preheat oven 350f gas mark 4. Line the bases of two 18cm (7inch) sandwich tins and greased well. Place the butter sugar and vanilla essence into a bowl. Sift in flour baking powder and salt then add the milk. Beat for 1-2 minutes with a flat egg whisk.( I used electric mixture (Low speed).
Beat the egg whites until soft peak form. Very gently fold into the cake mixture. Spoon into the two sandwich tins. Bake for 25-30 minutes until springily to the touch. Remove from the oven and allow to stand for 1-2 minutes before turning out into a cake rack to cool.
When cold frost each cake with the Vienna butter cream. Cut the passion fruit in half and spoon the pulp over the top.
*Vienna butter cream* 02 oz butter 1/2 tbsp vanilla essence 1Tbsp milk 07 oz icing sugar
Beat the butter and Vanilla in a bowl until creamy. Add the milk and blend in. Gradually add the icing sugar beating well after each addition. While still soft spread on to the top of the cake, any design as you like. Allow to firm before cutting. If you prefer you can make passion fruit flavor Vienna butter cream by omitting the vanilla and milk just adding passion fruit pulp.