Bake!

Last Sunday we got back from Dorset at 1.45pm. I decided then and there to make a cake.  A good move - Liz, Jon and the girls called in for a cuppa. I used Rachel Allen's Butter-Free Sponge from her "Bake!" book. 

I had no cream or fresh fruit, so I substituted a tub of creamy raspberry Kvarg yogurt and a few 'fruits of the forest' thawed from a bag in the freezer. 

   INGREDIENTS
·         3 eggs, separated
·         225g (8oz) caster sugar
·         90ml (3fl oz) water
·         150g (5oz) plain flour
·         1tsp baking powder
·         2 tsp icing sugar, for dusting
·         250ml fresh cream and fresh fruit of your choice [or Kvarg]

METHOD

Preheat the oven to 180°C. Butter and flour the sides of two 20cm (8in) diameter sandwich tins and line the bases with greaseproof paper.

Place the yolks and sugar in an electric food mixer and beat for 2 minutes. Pour in the water and whisk for approximately 10 minutes or until the mixture is firm and creamy. Sift the flour and baking powder and fold in gently with a metal spoon or spatula.

In a separate, spotlessly clean bowl, beat the egg whites until they just hold stiff peaks, then fold them into the flour mixture very gently, again using a metal spoon or spatula. 

Divide the mixture between the two prepared tins, smooth the surface and bake in the oven for approximately 20 minutes or until just set in the centre. 

Remove the cakes from the tins by loosening the edges and allow to cool on a wire rack, then sandwich with the whipped cream and fruit. 

Dust with icing sugar before serving. [10 slices]

It was very successful and delicious with a cup of tea