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Orange & Passionfruit Cake

Amazing GBBO showstopper from our featured blogger, Amy Bakes. Instagram - @amysbakes_uk



  • 5 medium eggs
  • Weigh eggs altogether in shells, and then weigh out the same weight of butter or a good baking margarine, caster sugar and self-raising flour (1 medium egg in shell will usually weigh about 60g)
  • Zest of 3 oranges
  • A splash of orange juice to loosen batter


  • 250g mascarpone
  • 1 tbsp orange juice
  • 2 passion fruits
  • 2 tbsp caster sugar

Buttercream icing

  • 125g butter slightly softened
  • 250g icing sugar
  • 2 tsp orange essence
  • 1 tsp passion fruit cocktail syrup (this is optional, add a wee splash of passion fruit juice or omit)

Recipe by Amy Beverley



Grease and base line two deep 6” round cake tins. Preheat your oven to 180°c, 165°c fan oven, Gas Mark 4.

Cream butter or margarine and caster sugar until light and fluffy, I use a stand mixer to save my muscles. Beat the eggs in a jug or large glass and very gradually add them to the creamed butter and sugar, beating the mixture well after each addition. If it looks like it might curdle, add a couple of tbsp of the flour and continue adding egg and beating well.

Once all the eggs have been incorporated gently add half of the flour to the wet mixture, and fold it in. Once the flour is incorporated add the other half of the flour plus the orange zest and fold until combined.

Split the mixture evenly between the two tins. Roughly level the tops of the batter with the back of a spoon and then shoogle the tins from side to side a little. Finally, slam the tins down hard on your kitchen work surface. This makes quite a racket but is so worth it for those flat topped sponges!

Pop into the preheated oven and bake for 40 mins. If the sponges are golden and spring back when gently prodded in the centre then they are ready. If not, add another 5 minutes on and then prod again. (You can also stab the sponge centres with a sharp knife or metal skewer and see if they come out clean to check they are baked, I just prefer the gentler prodding method).

Once baked, leave the cakes in the tins to cool on wire rack for five minutes. After this time turn the cakes out. If the tops are almost completely flat I recommend leaving the bottom of the cake facing up on the rack; however flat the tops are the bottoms will always be neater which is what we want for this semi-naked beauty. If the cake tops will need levelled cool bottom down on the rack like normal. Whilst they cool prepare the filling and icing.


Pop the mascarpone, 2 tbsp caster sugar, inners of two passion fruits and 1 tsp of vanilla extract into a medium size. Beat together. The joy of mascarpone is that you can add and do pretty much anything to it and it stays beautifully thick, unlike that tricky cream cheese frosting! Cut the two sponges into two, creating four even layers. Spread the mascarpone between each sponge layer.

Buttercream icing

Beat the butter until soft. Add orange essence and passion fruit syrup, but don’t stir yet. Sift in the icing sugar. Beat all ingredients together. To ice this cake you want the icing relatively soft, much softer than if you wanted to pipe crisp swirls. This is so that you don’t rip off too much sponge when trying to get that beautifully imperfect semi-naked covering. Add some orange juice to loosen the icing if it feels like it is unlikely to spread easily. Spread icing evenly in a thin layer over the whole cake, it’s basically a crumb coat that you won’t ice over. This creates a lovely rustic finish.

To Finish

Decorate the top however you like, edible flower petals are a current favourite of mine but orange zest and curls are also a winner.