Woman’s Weekly UK – 06 August 2019

womansweekly.com 25

COOKERY

Vanilla sponge cake with peach and raspberry

You’lllovethetaste of summer inthiscake,whichhasatexture similartoaMadeiracake.

SERVES 12
✿ 2 eggs
✿160g(5½oz)crèmefraiche
✿1tspalmondextract
✿160g(5½oz)self-raisingflour
✿35g(1oz)groundalmonds
✿200g(7oz)castersugar
✿½tspeachbakingpowder
andbicarbonateofsoda
✿175g(6oz)unsalted
butter,softened
Forthefillingandtopping:
✿350g(12oz)raspberries
✿ 2 peaches
✿250ml(8floz)
double cream

Youwillneed:

✿ 2 x 20cm(8in)sandwich

tins, base and sides lined

1

Heattheovento180C/Gas4.

Mixtheeggswithhalfthe

crèmefraÎcheandalmondextract.

Mixtogetherthedryingredients

well,thenaddthebutterand

remainingcrèmefraÎche.Mixwith

anelectrichandwhiskand

graduallyaddtheeggmixture,

beatingwell.Dividebetweenthe

tinsandbakefor35-45mins.

Leaveinthetinfor 10 mins,turn

out and cool on a wire rack.

2

Forthecreamfilling,crush

100graspberrieswitha fork.

Takehalfa peachandcutinto

smallcubes.Verylightlywhipthe

cream(theacidityfromthe

raspberrieswillmakeit stiffen

further)andswirlthroughthe

fruit.Spreadorpipethefruity

creamontothebottomlayerof

yoursponge,beforetoppingwith

thesecondlayer.Slicethe

remainingpeachesandarrange

themaroundthetopofthe cake.

Fillwiththeremaining

raspberriesanddustwith icing

sugar before serving.

PERSERVING:

429 cals;31gfat;

19gsatfat;

31g carbs