Showcase the season’s best produce in this magnificent sponge cake.
Prep Time : 0:15 | Cook Time : 0:30 | Total Time : 0:45 | Serving : 8 person.
Ingredients
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6 eggs
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180g caster sugar
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180g plain flour, sifted
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300ml thickened cream, whipped
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250g mascarpone
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1 vanilla bean, split, seeds scraped
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1/2 cup (75g) pure icing sugar, sifted
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125g punnet raspberries
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Honey, to serve
Fruit compote
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3 peaches, peeled, chopped
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3 apricots, peeled, chopped
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1 nectarine, peeled, chopped
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2 thyme sprigs, plus extra to serve
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2 tbs white wine
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1 tbs caster sugar
Caramelised stonefruit
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2 peaches, cut into wedges, chargrilled
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2 nectarines, cut into wedges, chargrilled
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8 apricots, halved, chargrilled
Method
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Step 1
Preheat the oven to 170C. Grease and line the base and sides of three 22cm cake pans.
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Step 2
To make the sponge, beat eggs and caster sugar with electric beaters for 10 minutes or until very thick and pale. Gently fold in the flour with a metal spoon.
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Step 3
Divide batter evenly among pans and bake for 20 minutes or until golden and a skewer inserted in the centre comes out clean. Cool cakes in pans for 5 minutes, then turn out onto a wire rack to cool completely.
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Step 4
Meanwhile, place all the fruit compote ingredients in a saucepan over medium heat. Cook, stirring occasionally, for 15 minutes or until softened. Cool slightly, then transfer to a blender and whiz until smooth. Set aside.
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Step 5
Combine whipped cream, mascarpone, vanilla seeds and icing sugar.
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Step 6
Place 1 cake on a serving plate and spread with one-third of the mascarpone cream, drizzle with a little fruit compote and scatter over some chargrilled fruit and raspberries. Repeat twice. Sprinkle the cake with extra thyme leaves and drizzle with honey to serve.