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

• 6 eggs

• 180g caster sugar

• 180g plain flour, sifted

• 300ml thickened cream, whipped

• 250g mascarpone

• 1 vanilla bean, split, seeds scraped

• 1/2 cup (75g) pure icing sugar, sifted

• 125g punnet raspberries

• Honey, to serve

Fruit compote

• 3 peaches, peeled, chopped

• 3 apricots, peeled, chopped

• 1 nectarine, peeled, chopped

• 2 thyme sprigs, plus extra to serve

• 2 tbs white wine

• 1 tbs caster sugar

Caramelised stonefruit

• 2 peaches, cut into wedges, chargrilled

• 2 nectarines, cut into wedges, chargrilled

• 8 apricots, halved, chargrilled

Method

• Step 1

  Preheat the oven to 170C. Grease and line the base and sides of three 22cm cake pans.

• 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.

• 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.

• 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.

• Step 5

  Combine whipped cream, mascarpone, vanilla seeds and icing sugar.

• 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.