Gino D’Acampo afternoon tea with chocolate sponge cakes and avocado icing recipe on Let’s Do Lunch with Mel

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.