White chocolate sponge with blueberry and passion fruit

My quest to find a yummy and moist white chocolate sponge cake has succeeded! How the batter survived long enough to go in the cake tin is a miracle. After hours of googling I found the recipe for white chocolate victoria sponge I used last year but that kind of cake isn't great for the celebration cakes I'm making. These cakes need to be refrigerated and a victoria sponge tastes awful after refrigeration.

I've got my first commission to bake my sister-in-law's birthday cake for her party next week so doing a test-run for my own birthday cake last week was a perfect excuse. I realised after baking my cake the night before didn't give me any time to practice the ganache crumb coat, oh well.

So I dug out the cream, philly and icing mixture to whip up some plain filling and decided to use fresh blueberries on one layer and passion fruit pulp on the other layer.