with homemade mango & passionfruit jam and candied limes
Mango and passionfruit jam recipe is here: http://www.thehighteacast.co.uk/2012/12/07/mango-and-passion-fruit-jam/
Lime and coconut buttercream:
1/2 cup unsalted butter, room temperature
2 cups icing sugar
1/4 cup reduced coconut milk
Teaspoon vanilla bean paste
Pinch salt
Cream butter until soft and fluffy, add other ingredients and mix like mad.
Vanilla sponge:
4 large eggs, weighed in their shells
The same weight of soft lightly salted butter, caster sugar and self-raising flour
1.5tsp baking powder
Generous pinch salt
4tbsp whole milk
Preheat the oven to 180C (350F/gas mark 4) and grease and base-line 3 x 21cm sandwich tins. Put the butter and sugar into a food mixer, or use a hand mixer to combine until light and really fluffy – this should take a good couple of minutes.
Scrape down the sides, beat the eggs together, then add them to the mixture a little at a time. Scrape the sides of the bowl down to make sure everything is mixed in properly.
Fold in the flour, baking powder and 1/2tsp salt, then add enough milk so that the mixture drops easily off a spoon, but does not run off. Divide evenly between the tins, smooth the top and put in the oven for 25-30 minutes until golden and well risen: a skewer inserted into the centre should come out clean.
Allow to cool in the tin for 10 minutes, then put, flat-side down, on a wire rack to cool completely.