Gino D’Acampo afternoon tea with mini chocolate sponge cakes and avocado icing on Let’s Do Lunch with Mel.
The ingredients are: 175g butter, softened, 175g caster sugar, 3 medium eggs, 1 tsp vanilla extract, 175g SR flour, 1 tsp baking powder, 2 tbsp coco powder for the chocolate ones and 1 tsp milk.
For the butter cream: 100g softened butter, 50g cream cheese and 300g icing sugar, sifted.
For Lemon curd and passion fruit filling: 4 tbsp lemon curd and 1 passion fruit (seeds only).
For Jam filling: 4 tbsp of your favourite jam and 1 tbsp icing sugar.
For the avocado frosting: 1 ripe avocado, 40g coco powder, 40g icing sugar and 1 tbsp vanilla extract.