Although I'm tempted to just allow the pictures speak for themselves, I had to just take a moment to try and describe the amazing-ness of this cake, if that's even a word. Loaded up with whipped cream and piles of fruit, this baby is melt-in-your-mouth good. The Rachel Allen recipe skipped butter but instead incorporated whipped egg whites and water, making this the most fluffy, light and moist sponge you'll ever try. Have I convinced you yet?
CAKE
3 eggs, separated
225g caster sugar
90ml room temp water
150g plain flour
1 tsp baking powder
FILLING & TOPPING
250ml cream, whipped
1 punnet of strawberries
1/2 punnet raspberries
1/4 punnet of blueberries
1 passionfruit
METHOD
1. Preheat the oven to 180C (350F). Butter the sides of the sandwich tins (I used two 7.5 inch diameter sandwich tins) and line the bases with greaseproof paper.
2. Place the egg yolks and sugar in a large bowl and beat with an electric mixer for 2 minutes. Pour in the water and whisk for about 10 minutes or until the mixture is firm and creamy. Sift in the flour and baking powder and fold in gently with a spatula.
3. In a separate, spotlessly clean bowl, beat the egg whites until they just hold stiff peaks, then fold them into the flour mixture very gently, again using a spatula. Divide the mixture evenly between the two prepared tins, smooth the surface and bake in the oven for approximately 20 minutes or until just set in the centre.
4. Remove the cakes from the tins by loosening the edges and allow to cool on a wire rack. When completely cooled, smooth about half of the whipped cream across the top of one of the cakes. Cover in fruit and then sandwich the second cake on top, upside down (so that the smoother edge is facing up). Dollop the rest of the cream on top and go to town with the fruit. The more the better!
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