Preheat oven to 180°C. Prepare two 23 cm cake tins by lining them with baking paper and spray thoroughly with non-stick spray.
Sift together all dry ingredients. Beat eggs and sugar until white and fluffy.
Melt butter and boiling water together. Fold the dry ingredients into the egg mixture and add butter mixture gradually. Work gently to keep all the air in.
Divide batter into the two pans and bake for 25-30 minutes. Test in the middle of the cake to see if ready before you take the cake out the oven.
Remove the cakes from the tins and cool on a cooling rack.
For the filling:
1 packet instant vanilla pudding – ignore the instructions and just make it with 250 ml milk, leave in fridge to set.
Whip 500 ml cream until stiff and add the vanilla pudding and beat some more until mixed. Gently fold in a small tin of passion fruit pulp.
When the cake has completely cooled down, split each cake in half so that you have 4 layers. Spread the layers with the filling in between. Garnish with fresh Cape gooseberries.
with permission of My Easy Cooking.
To see more recipes, click here