Pot Cake From Sponge Cake Dough

Rating: 4.23 / 5.00 (2920 Votes)

Total time: 1 hour

Servings: 16.0 (servings)

For the sponge cake:

For the cream:


For the sponge cake, whisk the yolks with the sugar until well frothy.

Beat the egg whites with a pinch of salt until stiff and then carefully fold into the yolk mixture alternately with the flour (using a whisk or wooden spoon).

Pour into a greased and floured cake pan and bake at 180 °C for about 35-40 minutes.

For the cream, whip the cream until semi-stiff and mix with the curd, sugar and lemon juice.

Soak the gelatine in cold water, squeeze it out well and warm it up (but it must not get too hot!), then stir it into the cream.

Cut the cooled sponge cake in half, fill with the cream and leave to set overnight.

Sprinkle the cake with sugar and serve.

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