Summery Mandarin Sponge CakeServes: 8 |
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IngredientsCake Mix
Filling
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Nutrition (per serve)
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Instructions
- Preheat oven to 180°C (fan-forced).
- Using a 2x20cm sandwich tin, line the base and sides with greaseproof paper.
- In a large bowl, sieve the flour, cornflour and baking powder together.
- Using electric hand beaters whisk the egg whites until stiff and briefly whisk in the sugar.
- Beat egg yolks and whisk into egg whites.
- Using a large metal spoon, fold in the dry ingredients and then spoon the mixture into the tins and level the tops.
- Bake for 18-20 minutes until lightly golden, risen and a skewer test comes out clean.
- Cool in the tins for 10 minutes and gently remove to cool completely on a cooling rack.
- Mix the fromage frais and mandarin segments together.
- Peel off the greaseproof paper from the cakes. Spoon the mandarin mix on one of the cakes and sandwich with the other half.
- To serve, dust with icing sugar and top with additional mandarin segments.
