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Summery Mandarin Sponge Cake

Summery Mandarin Sponge Cake

Serves: 8
Time to make: 10 minutes (Preparation) + 20 minutes (Cooking)

 Summery Mandarin Sponge Cake

 

Ingredients

Cake Mix

  • 50g Flour (Plain)
  • 3 tablespoons Cornflour
  • ¾ cup Caster Sugar
  • 1 Teaspoon Baking Powder
  • 4 Eggs (Separated)

Filling

  • 295g Mandarin Segments (canned and drained)
  • 200g Fromage Frais (low-fat)
  • Icing Sugar (to dust)

Nutrition (per serve)

Energy: 895kJ
Calories: 214cal
Protein: 7g
Fat: 4g
– saturated: 1g
Carbohydrates: 40g
– sugars: 30g
Dietary Fibre: 0g
Sodium: 340mg

Instructions

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

 

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