An impressive spring cake, this can be prepared in advance of your family Easter lunch
A sponge soaked in passion fruit panna cotta makes a delicate spring cake. It can be prepared two days in advance and stored in the fridge.
Serves 8-10
For the sponge
eggs 5 large
golden caster sugar 150g
self-raising flour 150g
butter 50g, melted and slightly cooled, plus extra for greasing
passion fruit puree 60ml (available online, or pulp from 4-5 passion fruit with seeds removed)
vanilla extract ½ tsp
fine salt ½ tsp