Introduction
Banish winter blues with the very simple, light, butter free sponge cake laced with lime syrup, sandwiches with a creamy ginger filling and topped with an abundance of exotic fruits. The cake is fat free, and the filling is based on quark, a very low fat-cheese (though use a lightly whipped cream, or mascarpone, if you prefer). It is really refreshing and looks stunning. Imported tropical fruits are at their best during our winter, ensure you use the very best.
Preparation
40 minutesCook Time
15-20 misServes
6-8Difficulty
ModerateIngredients
Method
1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. Oil two 20cm round cake tins and line the bases with baking parchment.
2. Warm the bowl and whisk attachment of you food mixer by standing both in hot water, then dry them thoroughly.
3. Whisk the eggs and sugar until the mixture resembles a creamy mousse. It will take five to six minutes to reach what is known as the ‘ribbon stage’: lift the whisk and drizzle a trail of mixture back into the bowl. You will see it standing proud for a few seconds before it sinks back into the rest.
4. Using a metal spoon and a light hand, gently fold in the flour. Divide the batter between the tins.
5. Bake in the preheated oven for 15-20 minutes, or until a skewer comes out clean, or the cake springs back to the touch. Rest in the tins for a minute or so, then turn out and cool on a wire rack.
6. Meanwhile, to make the lime syrup, simply mix the lime zest and juice with the sugar in a small bowl.
7. Prepare the filling by mixing the ginger syrup and ginger into the quark until smooth.
8. When ready to serve, place one cake, flat base up, on a serving plate or cake stand and brush with half the lime syrup. Spread half the ginger filling over, then half the fruits. Place the other cake on top, flat base down (so the flat bases are together) and repeat, arranging the fruits on the top attractively.
