Cakes that look as good as they taste – try this light and delicious orange and almond sponge with a creamy fruit filling
Prep time: 55 mins
Cooking time: 25 mins
Total time: 1 hr 20 mins
Skill level: Bit of effort
FOR THE SPONGE:
- 4 large eggs, separated
- 125g (4oz) caster sugar, plus extra for sprinkling
- Finely grated rind and juice of 2 oranges
- 100g packet ground almonds
FOR THE FILLING AND TOPPING:
- 410g can summer fruits, drained
- 300ml carton whipping cream
- A few blueberries
- 32 x 22cm (121⁄2 x 81⁄2in) Swiss roll tin, lined with
- Set the oven to 180°C or Gas Mark 4.
- Place the egg yolks in a mixing bowl and add the sugar. Whisk until the mixture is very thick and a trail is left when the whisk is lifted out of the mixture. Fold in the orange rind and juice and then the ground almonds.
- In another bowl, whisk the egg whites until stiff. Fold a large spoonful of the egg whites into the almond mixture, then pour it into the egg whites and fold in. Pour the mixture into the lined tin and tilt it to level its surface.
- Bake the cake in the centre of the oven for 20-25 mins, or until the cake is golden and feels just firm to the touch. Remove the cake from the oven and cover it with a sheet of baking parchment and then a damp clean tea towel and leave it to cool.
- To make the filling: Purée the drained fruit and then sieve to remove the pips. Whip the cream in a bowl until it forms soft peaks. Fold about a third of the cream into the fruit purée.
- Turn the sponge cake on to a sheet of baking parchment dredged with caster sugar and trim off the edges. Make a cut into the sponge about 2cm (1⁄2in) in from one end to help roll it up. Spread the filling over the sponge, leaving it clear along the cut edge and at the opposite end. Use the baking parchment to roll up the sponge.
- Carefully transfer the sponge to a serving plate, and spoon dollops of whipped cream on the top and decorate with blueberries and mint leaves, if you like.