Fruity Sponge Cake
This light and fluffy Mandarin Sponge Cake is a delightful treat filled with a creamy mandarin and fromage frais filling. The airy texture of the sponge pairs perfectly with the citrusy sweetness of the mandarin segments, creating a harmonious combination of flavors. Finished with a dusting of icing sugar, this cake is sure to satisfy your sweet cravings with its refreshing twist. Enjoy this delightful dessert fresh on the day it's made for the best experience!
— Constant Cookbook
Ingredients
- butter or oil, for greasing
- 50g plain flour
- 3 tbsp cornflour
- 1 tsp baking powder
- 4 eggs , separated
- 175g caster sugar
- 295g can mandarin segments , drained
- 200g tub low-fat fromage frais
- icing sugar , for dusting
Instructions
- Heat oven to 180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich tins with greaseproof paper. Sieve the flours and baking powder together.
- Use electric hand beaters to whisk the egg whites until stiff, then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into the whites. Fold in the dry ingredients using a large metal spoon, then spoon the mixture into the tins and level the tops. Bake for 18-20 mins until risen, light golden and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.
- Mix the mandarins and fromage frais together. Peel away the greaseproof paper, sandwich the cakes with the mandarin mix, then dust with the icing sugar to serve. Best eaten on the day it’s made.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 214 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 40 grams carbohydrates
- Sugar Content: 30 grams sugar
- Protein Content: 7 grams protein
- Sodium Content: 0.34 milligram of sodium
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