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Citrus layer sponge cake

Prep: 20 mins
Cook: 20 mins
Citrus layer sponge cake
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

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