Читать книгу Bake Text Only - Rachel Allen - Страница 55

3 eggs, separated

225g (8oz) caster sugar

90ml (3fl oz) water

150g (5oz) plain flour

1 tsp baking powder

2 tsp icing sugar, for dusting

For the filling

250ml (9fl oz) whipped cream

100g (3½oz) fresh fruit, such as sliced strawberries, whole raspberries or blackberries

Two 20cm (8in) diameter sandwich tins

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter and flour the sides of the sandwich tins and line the bases with greaseproof paper.

2 Place the egg 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.

3 Sift in the flour and baking powder and fold in gently with a metal spoon or spatula.

4 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.

5 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.

6 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.