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. 


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking

Level of Difficulty


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