Ingredients
450g rectangular Coles Double Sponge Unfilled Cake
¼ cup lemon curd
Icing flowers and icing sugar mixture, to decorate
PASSIONFRUIT BUTTERCREAM
175g unsalted butter, chopped, at room temperature
1 3/4 cups icing sugar mixture
2 tablespoons passionfruit pulp
Method
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To make passionfruit buttercream, beat butter in a small bowl of an electric mixer until very pale. Gradually beat in sugar, 1/3 cup at a time. Continue beating until light and fluffy. Beat in passionfruit pulp.
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Spoon into a disposable piping bag fitted with a 7mm (Size 7) fluted nozzle.
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Using a 4cm round cutter, cut out 12 rounds from each sponge layer. Cut rounds horizontally in half using a small, serrated knife.
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Place ½ teaspoon curd on the cut-side of half the sponge rounds. Pipe a swirl of buttercream around curd. Top with remaining sponge rounds.
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Pipe a smaller swirl of buttercream on top. Decorate with icing flowers. Dust with sifted icing sugar.
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Serve at room temperature.
