Mango, Passionfruit & Raspberry Cake

Arriving at my Grandparent's without a home baked cake, could be a criminal offence. My arrival is forever followed by "Did you bring any cakes?"  and I could never disappoint (I may have forgotten birthday cards and father's day cards - but never cake!). 

This fruity fun, summery cake was made with my Grandad in mind. With alternating layers of raspberry and mango & passionfruit sponge,raspberry jam and mango & passion fruit buttercream; this cake is definitely one of your five a day(the saying goes - A slice of cake a day, keeps the doctor away!). 

The mango and passionfruit flavour was created using Sugar and Crumbs Natural flavoured icing sugar. I have numerous flavours in my baking cupboard and would recommend them to anyone that wants to try something a little bit more unusual than your traditional vanilla sponge. 

Sponges:
170g unsalted butter
85g Sugar and Crumbs Mango and Passionfruit Icing Sugar
85g Caster Sugar
4 Medium Eggs
170g Self-Raising Flour
3 tbsp Raspberry Jam
A Dash of Milk

Filling:
300g Unsalted Butter (Room temperature)
300g Sugar and Crumbs Mango and Passionfruit Icing Sugar
200g Icing Sugar
A Dash of Milk
3tbsp Raspberry Jam

How to:

1. Pre-heat oven to 160 degrees, line both of your tins with cake release spray and greaseproof paper (I used 2 x 6" tins).
2. Cream together 85g of butter with 85g of the Sugar and Crumbs flavoured icing sugar. 
3. Beat 2 eggs; add gradually to your mixture. 
4. Fold in 85g of Self-raising flour and add milk to achieve a "dropping" consistency. 
5. Pour this mixture in to one of your tins and set aside. 
6. Create the Raspberry Sponge by creaming 85g butter and 85g of caster sugar.
7. Beat 2 eggs; add gradually to your mixture. 
8. Fold in 85g of Self-raising flour followed by 3 tbsp of Raspberry Jam, ensure fully mixed. (This creates a lovely pink coloured sponge, however if you want bright pink be sure to add some food colouring gel!).
9. Fill your second tin and place both in the oven for 30-35 minutes until your cake tester comes out clean (Rotate your tins after 15 minutes if your oven is a little wonky!). 
10. Whilst your cakes are cooling, make your buttercream. Beat your butter until light and fluffy then add half of your icing sugar (Adding a little at a time, lessens the icing sugar dust cloud).
11. Add the remainder of your icing sugar; if the buttercream is stiff, add a dash of milk until the consistency is suitable for spreading. 
12. Level and layer your cakes so that you have four equal, flat sponges. Spread 1.5 tbsps of buttercream on your first sponge creating a dam around the edge; place 1tbsp of jam in the centre of the dam and spread evenly. Repeat with the following two layers and then top with your last layer. 
13. Crumb coat the outside of your cake and then chill in the fridge. 
14. Remove your cake from the fridge and apply your second buttercream coating if required. This cake could be naked, semi-naked or rustic. I opted for a rustic buttercream finish (Who has time for super straight edges and smooth buttercream in our little heatwave!?) topped with a passionfruit, mango pieces, raspberries and edible flower blossoms. 

Grandad was pretty quick to show off and share his cake with his neighbours and friends. He insisted we took two slices with us on our travels; which we ate flying 35,000 feet over France with a compulsory G&T (Yes this means the cake survived the journey of Devon to Cornwall, Cornwall to Devon, Devon to Somerset and airport security - it's a good job I handle my hand luggage with care!).