Cakes and Pastries Recipes - Almond Sponge Cake Fruit Marmalade and Meringue Recipe

Ingredients

Serves 6

• 4 eggs

• 4 1/4 oz (120 g) sugar

• 1 vanilla pod

• 4 1/2 oz flour

• 1 1/2 oz butter

• 1 3/4 oz (50 g) almond powder

Fruit marmalade:

• 2 1/4 lb Royal Gala apples

• 2 1/8 lb butter

• 7 oz vanilla sugar

• 2 3/4 oz raisins

• 8 3/4 oz pears

• 6 bananas

• 2 mangoes

• 7 oz sugar

• 1 cinnamon stick

Meringue:

• 6 egg whites

• 5 oz confectioners' sugar

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Method:

1. Preheat the oven to 350°F/175°C.

2. Place a bowl in a double boiler; combine the eggs, sugar, and vanilla seeds from the split vanilla pod. Whisk quickly until the mixture turns light and foamy and reaches 100-110°F/40­45°C.

3. When the mixture quadruples in volume remove it from the double boiler and whisk it until it cools. Fold in 4 1/4 oz of flour, 1 oz of butter, melted, and the almond powder. Pour the batter into a greased and lightly floured pan. Bake for 20 min.

4. In the meantime, prepare the fruit marmalade. (refer recipe).

5. Pile the marmalade into a dome on the sponge cake.

6. Prepare the meringue: whisk the whites and the sugar to stiff peaks. Fill a pastry bag with this mixture and cover the cake with little dollops. Bake at 430F/220C until the meringue begins to turn golden.