This is a simple sponge with a small quantity of butter added the genoise way. It has a light texture and I love layering with seasonal fresh fruit and a yoghurt cream which I use very often to reduce the fat content of a cream filling. It is also delicious plain simply served with a dusting of icing sugar.
You will need:
- 120g plain flour
- 1 4 teaspoon baking powder
- Pinch of salt
- 6 eggs
- 110g sugar
- 4 drops vanilla extract
- 50g butter, melted
- Grated Rind of half a lemon
- Preheat oven to 180C. I use a springform tin of 23 cm.
- Line the base of the dish with baking paper and grease the sides.
- Sift the flour
- Over medium heat bring hot water to just under boiling point in a pan, reduce the heat and leave to simmer.
- Place the eggs in a heatproof bowl that fits over the pan without touching the water. Use an electric mixer to beat the eggs. Add the sugar gradually and carry on beating for another 10 minutes until the mixture is thick and leaves a ribbon trail. Remove from heat. Add the vanilla and continue beating on low speed. Fold in the flour mixture a little at a time using a metal spoon. Leave some flour aside and add the melted butter. Stir in and then mix in the rest of the flour.
- Pour the mixture into the prepared tin. Bake in the oven for 30 minutes until a skewer comes out clean when the cake is pierced. Leave to cool in the tin and then turn onto a wire rack to cool. Peel off baking paper.
For the filling
- About 500 g fresh fruit, whatever takes your fancy, chopped up
For the yoghurt cream
- Equal amounts of fresh local double cream and plain yoghurt.
For this cake you will need 125 ml of each. Beat the cream, add the yoghurt and stir in with a metal spoon. Flavor with sugar, honey or carob syrup if desired.
To assemble the cake
- Cut the cake horizontally in the middle.
- Spread the two sides with a layer of yoghurt cream.
- Put a layer of the chopped up fresh fruit on top of the bottom layer.
- Sandwich the two layers today.
- Dust the cake with some icing sugar.
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