Citrus layer sponge cake
Prep:
20 mins
Cook:
20 mins
Light sponge with an airy low-fat creamy filling and fresh mandarins.
Butter or oil, for greasing
50g plain flour
3 tbsp cornflour
1 tsp baking powder
4 eggs, separated
175g caster sugar
For the filling
295g can mandarin segments, drained
200g low-fat fromage frais
Icing sugar, for dusting
Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper.
Sieve the flours and baking powder together into a bowl.
Whisk the egg whites until stiff, then whisk in the sugar.
Beat the egg yolks quickly, then whisk into the whites.
Fold in the dry ingredients using a metal spoon, then spoon the mixture into the tins and level the tops.
Bake for 18-20 minutes until risen, light golden and a skewer inserted into the middle comes out clean.
Cool in the tins for 10 minutes then gently remove and leave to cool completely.
In a bowl, mix the mandarins and fromage frais.
Peel away the greaseproof paper, layer and sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve.
Serves
4-6
Preparation Time
20 minutes
Cooking Time
20 minutes
Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar
Recipe Type
Cakes & Baking
Level of Difficulty
Easy