White chocolate cake

Pillowy sponge and fresh fruit flavours combine in this quick recipe for a delicious afternoon tea treat.

Easy/Prepare ahead • Ready in 1 hr, plus cooling • Serves 8-12

150g white chocolate cooking chips 150g unsalted butter, softened 150g caster sugar

3 large eggs, beaten

200g self-raising flour 1tsp baking powder for the filling and topping 300ml double cream

30g icing sugar, sifted pulp of 2 large passion fruit white chocolate curls edible flowers (ours were from Sainsbury’s) you will need

2 x 20cm sandwich tins, greased and lined with baking parchment

1 Heat the oven to 180C, gas 4. Melt half the white chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool a little.

2 using an electric hand whisk, beat together the butter and sugar until pale and fluffy. then beat in the melted white chocolate. Gradually add the eggs to the chocolate mixture, mixing well each time. Don’t worry if it looks a bit curdled – it will all come together when you add the flour.

3 Fold in the flour and baking powder. stir the remaining white chocolate into the batter, then divide between the tins. level the surfaces and bake for 35 mins, covering after 20 mins, or until a skewer inserted in the centre comes out clean. leave the cakes to cool in the tins.

4 lightly whip the cream and icing sugar. Put half on the bottom cake layer, spoon over half the passion fruit pulp, then top with the other layer, remaining cream and passion fruit, and choc curls and flowers.