Sponge Flan Recipe Mary Berry Food
PASSION SPONGE
The perfect dessert for a dinner party! This passion sponge by Mary Berry is flavoured with framboise or cassis liqueur and finished with fresh raspberries.
Provided by Mary Berry
Categories Dessert
Number Of Ingredients 1
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
A fail-safe sponge that's easier than it looks - almonds and yoghurt keep it moist while its fruity decoration is suitably patriotic
Provided by Mary Berry
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 15 squares
Number Of Ingredients 12
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.
Nutrition Facts : Calories 390 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 41 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium
QUICK FAT FREE SPONGE
Delicious Sponge, without the unnecessary calories!
Provided by lanilovescooking
Time 30m
Yield Serves 6
Number Of Ingredients 5
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
It is a georgeous, very light, sponge which is wonderful filled with whipped cream and fresh strawberries. The photo is of cream and home-made goosberry jam filling.
Provided by suemcgann
Time 30m
Yield Serves 6
Number Of Ingredients 5
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.
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4.6/5 (53)Total Time 23 minsCategory Afternoon Tea, Dessert, SweetsCalories 158 per serving
- Beat together the eggs and sugar until very pale and thick (it should double in volume). Add the 1 tablespoon of water and the vanilla and beat again. Sift over the flour. Gently fold through until fully incorporated. Pour the batter into your prepared flan tin.
- Pour the jelly crystals into a large glass bowl (this will allow it to begin setting quicker). Add the boiling water and stir until dissolved. Add the cold water and mix. Place in the fridge until required. The jelly will need to be cold and just starting to set before adding it to the flan.
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