Description
This cake recipe is based on my Duck Egg Sponge recipe from my book Apron Strings; however this one has some additional garden inspiration. I guarantee you that this cake is scrumptious and perfect for enjoying on a sunny summer’s day.
Ingredients
- 5 whole (about 70g Size) Fresh Free Range Hen Or Duck Eggs, In Shells
- 175 grams Caster Sugar
- 175 grams Plain Flour, Sifted
- 250 milliliters Cream, Whipped
- 25 grams Icing Sugar
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Lemon Curd
- 1 whole Ripe Mango, Peeled And Sliced
- 150 grams Blueberries
- 5 stalks Lemon Thyme
Preparation
1. Preheat oven to 200ºC (fan 180ºC, gas mark 6). Butter and flour two 8-inch sandwich tins then carefully line the base with two circles of parchment paper.
2. Whisk eggs and sugar together for about 7–10 minutes until thick and fluffy.
3. Carefully fold in sieved flour.
4. Divide mixture between prepared tins and bake in the preheated oven for 25 minutes, or until an inserted skewer comes out clean.
5. Turn cakes out carefully onto a wire rack and leave to completely cool.
6. In a bowl, combine the whipped cream with icing sugar and vanilla extract.
7. Place one cake on a serving plate and spread with a layer of lemon curd. Then top with half of the sweet vanilla cream and an even layer of the sliced mango and a few blueberries.
8. Place the second cake on top. Top with the remaining sweet vanilla cream, sliced mangos and blueberries. Strip leaves and, if there are any, the flowers too from the lemon thyme and generously sprinkle over the fruit. Leave a few sprigs intact, to decorate.
9. Serve straight-away. Cake will comfortably sit in the fridge for a few hours.
