For the Sponge Cake
- 4 large eggs
- 60 g castor sugar
- 40 g all-purpose flour
For the cream
- 1 cup heavy cream
- 1/4 cup of sugar
- Fresh fruit cut into small pieces (optional)
- Separate the egg whites from the yolks.
- In a bowl, whisk 30g sugar into the yolks. Sift in the flour, stirring until you get a smooth paste.
- In another bowl of a stand mixer, whip up the egg whites until foamy, before adding the remaining 30g of sugar. Continue whipping until you get shiny, stiff peaks. Then fold in the egg whites into the egg yolk mixture, about 1/3 at a time. Fold with a spatula until no white streaks remain.
- Pour into a 9 x9 inch baking pan lined with parchment paper. Bake in a preheated oven at 350°F for 10 minutes or until toothpick inserted comes out clean.
- While the cake is cooling, pour the heavy cream and 1/4 cup sugar into a bowl and batter becomes a sturdy whipped cream. If you are adding fresh fruit, stir it in at this point. After the cake has cooled, slice it in half.
- Slather whipped cream across one of the cake surfaces. Place the other half on top of the half with whipped cream. Slice the cake with a sharp knife into individual slices.
The sponge cake base recipe comes from Not the Kitchen Sink who adapted it from an old Japanese recipe.