Fatless Sponge Cake & Cream Cake

Deacon Julio and Seminarian Daniel, brothers from my community, are coming for a late lunch today. I am serving Valencian paella and we are having a cream cake for dessert. 

The cream cake is made from a fatless sponge.  Misia, a Polish friend, shared with me her fatless sponge recipe and I have modified her recipe and this is my version of Misia's fatless sponge. 



Ingredients:

5 large free range eggs [12 oz with shells] - separated 
3/4 cup sugar golden caster sugar - 6 oz - divide this into two equal portions 
2/3 cup McDougalls Supreme Sponge - 3 oz
2/3 cup potato flour - I use mąka ziemniaczana, Polish potato flour 4 oz 
a little Valencian orange oil - I am sure you can use vanilla extract instead or any other flavourings of your liking 

There is no raising agent, butter or oil in this fatless sponge cake recipe.

Line an 8 inch or 20 cm round baking tin.
Sift the two types of flour together.
Whisk the egg whites with a pinch of cream of tartar and then add half of the sugar, a tablespoon at a time and whisk the egg whites until stiff peaks.
Whisk the egg yolks and sugar until white and fluffy.
Fold in the sifted flour into the whisked egg yolks and then add the orange oil.
Fold in the whisked egg whites and then pour the cake mixture into the prepared 8 inch round baking tin. 
Bake the cake mixture in a preheated oven at 175 C for 50 minutes. Increase the temperature to 180 C for the last 10 minutes of baking time. 
When the cake is cooked, cool the cake on a cooling rack.



For filling and decorating the cake, I used the following:

600 ml [1 pt or 20 fl oz] double cream
icing sugar - as much or as little as you wish
400 grams [14 ozs] strawberries 
your favourite liqueur
Valencian orange oil or any flavour of your choice
strawberry jam

The cake should rise to over 3 inches tall and slice the cake into three equal cross sections.
Drizzle each cross section of the cake with your favourite liqueur liberally.
Whip the double cream, flavour it with orange oil, sweeten with icing sugar to taste.
Extract some of of the whipped double cream and add some chopped fresh strawberries. [You need to reserve 14 - 16 strawberries, depending on size for decorating the top of the cake.]
Spread strawberry jam liberally on each cross section.
Then fill the cake with whipped cream and chopped strawberries.
Then cover the cake with whipped cream and place strawberries on the top edge of the cake and scatter rainbow 100s and 1000s.
Refrigerate the decorated cake for at least an hour to allow the whipped cream to set before serving.  



This cake will cut 14 slices but some people might eat 2 or 3 slices!