Ingredients
·
butter or oil, for greasing
·
50g plain flour
·
3 tbsp cornflour
·
1 tsp baking powder
·
4 eggs, separated
·
175g caster sugar
For the filling
·
295g can mandarin segments, drained
·
200g tub low-fat fromage frais
·
icing sugar, for dusting
·
Method
1. Heat oven to
180C/fan 160C/gas 4. Grease then line the base and sides of 2 x 20cm sandwich
tins with grease proof paper. Sieve the flours and baking powder together.
2.
Use electric hand beaters to whisk the egg whites until stiff,
then briefly whisk in the sugar. Beat the egg yolks quickly, then whisk into
the whites. Fold in the dry ingredients using a large
metal spoon, then spoon the mixture into the tins and level the tops. Bake for
18-20 mins until risen, light golden and a skewer inserted into the middle
comes out clean. Cool in the tins for 10 mins, then gently remove and leave to
cool completely.
3.
Mix the mandarins and fromage frais together.
Peel away the grease proof paper, sandwich the cakes with the mandarin mix, then
dust with the icing sugar to serve. Best eaten on the day it’s made.
No comments
Post a Comment