LIGHT SPONGE CAKE WITH YOGHURT CREAM

INGREDIENTS
SPONGE CAKE
25 g butter, melted
4 eggs, free range if possible
125 g sugar
125 g plain white flour
1/2 tsp baking soda
pinch of salt
FILLING
80 g sugar
1 tsp fresh ginger, sliced
5 nectarines (or any other seasonal stone fruit)
50 ml water
1 tbsp good quality rum
CREAM
200 g whipping cream
2 tbsp sugar
125 g greek yoghurt
icing sugar
METHOD
SPONGE CAKE
Preheat the oven to 190 °C / 375 °F. Put the eggs together with sugar in a glass bowl over a saucepan of simmering water, ensuring that bottom of bowl it do not touch the water. Using electric mixer, whisk mixture over the heat for about 5 minutes, or until thick, pale and doubled in volume. In a bowl combine the baking soda, the flour and pinch of salt. Sift half of dry mixture into the egg mixtute and very gentle fold it through. Sift over the rest of the dry mixture. Again, fold it in gently. Add melted butter to the mixture. Grease cake moulds with butter, than dust with flour. Divide the mixture between both cake moulds. Bake for 20 minutes at 190 °C / 375 °F, until golden and springy to touch. Remove from the oven and let cool completely on a wire rack if possible.
FILLING
Wash the nectarines under a running water and drain them well. Cut them in half and remove the kernels, than cut each half on three pieces. Reserve one nectarine for decoration. Set a saucepan over a medium high heat. Add the sugar, slices of ginger and water. Let it slowly simmer for about 5 – 10 minutes or until the sugar caramelises and gets golden brown. Add pieces of nectarines, rum and leave for about 5 minutes, stirring occasionally. Nectarines have to remain thick. Drain the nectarines and save until needed. Also save the juice.
CREAM
In another bowl mix together the whipping cream and sugar, to get a soft peak. Add 1/3 of the yoghurt to the whipping cream mixture and combine well, using a spatula. Fold gently the rest of the yoghurt, so that you get a light and airy texture. Refrigerate until needed.
CAKE
To assemble the cake, brush both sponge cakes with leftover nectarine juice on one side. Place one sponge on a cake stand or serving plate. Arrange pieces of nectarine all over the brushed sponge cake. Dollop on spoonfuls of yoghurt cream, leaving 2 tbsp for the decoration later. Cover with the second sponge cake. Decorate with the remaining yoghurt cream, arrange the remaining fresh nectarine pieces and dust with icing sugar to finish. Serve with a spoon of Greek yoghurt. You can store it in a refrigerator for up to 4 days or serve immediately.

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