Sponge Flan Recipe Mary Berry Food

PASSION SPONGE

Steps:

• Place the sponge flan case on a serving plate. Drain the raspberries, saving the juice, and spoon them evenly over the flan case. Spoon over a little of the reserved juice with a splash of the liqueur, if desired. Whisk the double cream until stiff, then fold in the Greek yoghurt. Pile it on top of the raspberries. Sprinkle over the sugar and chill until the sugar has melted into the topping. Decorate with fresh raspberries just before serving.

FRUITY FLAG TRAYBAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 30 x 20cm traybake tin with baking parchment. Measure all the sponge ingredients into a mixing bowl and mix together using an electric hand whisk until smooth. Spoon into the tin and level the surface.
• Bake for 25-30 mins until lightly golden and the top of the cake springs back when pressed with your finger, and the sides of the sponge are shrinking away from the sides of the tin. Carefully lift the sponge out of the tin, then transfer to a wire rack to cool. Remove the baking parchment.
• To make the icing, tip the butter into a bowl and whisk using an electric hand whisk until light and fluffy. Add half the icing sugar and whisk again until incorporated. Add the remaining sugar and whisk again until smooth. Spread the icing over the top of the cold cake.
• To decorate, place a double row of raspberries across the centre and down the length of the cake to make a cross. Next, place a single row diagonally from each corner to the middle. Now fill in the empty spaces with blueberries. Cut into squares to serve.

QUICK FAT FREE SPONGE

Steps:

• Preheat Oven to 170C/Fan 150C/ Gas 5. Place baking paper in a 7inch circular baking tin.
• Using an electric whisk, whisk together the eggs and sugar until it has tripled in size and is stiff. A test of this is to use the whisk to create a line on top of the mixture with the mixture and if it stays, then it is ready.
• Carefully fold in the flour, making sure to knock out as little air as possible so that the cake will rise well, pour the mixture into the tin and put into the oven for 10 minutes.
• (If making Victoria Sponge version) Create two of these cakes and leave to cool, whisk the cream ready.
• Once cooled, spread jam on one of the halves and then place the whipped cream on top. Then place the other half on top and enjoy - best served with a nice cup of tea!!

MY MOTHER'S FATLESS SPONGE

Steps:

• Preheat oven to 165C/fan, 185C, 350-375F.
• Line 2 X 8 inch sponge tins
• Seive the flour, baking powder and cornflour together.
• Seperate eggs and whisk egg whites until stiff.
• Whisk in sugar.
• Whish egg yolks and then add them to the whites, whisk altogether.
• Fold in flour, cornflour and baking powder and divide between the 2 tins.