Annabelle White shares a delicious recipe.
Television and radio cooking personality, Annabelle White believes in keeping food simple and easy. The author of 11 books knows how to add a sense of fun to her presentation style, too.
4 large eggs, at room temperature
6 Tbsp sugar
2 Tbsp water
4 heaped Tbsp cornflour
1 Tbsp plain flour
1 heaped tsp baking powder
Cream, peaches and passionfruit, for topping or filling
Preheat oven to 180°C. Line the base of a 23cm springform cake tin with baking paper. Grease sides of tin well or spray with baking spray. In an electric mixer, beat egg whites. In a pot, place sugar and water and simmer for 2-3 minutes. Remove syrup from heat and add to egg whites. It will puff up beautifully. Add egg yolks. Blend through gently – do not over-mix. Sift cornflour, flour and baking powder then fold gently through egg-white mixture. Bake sponge for 15-20 minutes. Remove from oven then pick up the sponge in the tin and drop it from a height of 30cm. Not upside down! Once cool, remove from the tin and cut sponge in half, and smear base with whipped cream then top with drained peaches and passionfruit syrup. Place other sponge half on top and dust with icing sugar.
Note: Adele likes to mix the peaches and passionfruit into the whipped creamand uses that mix to sandwich the sponges together.
– Annabelle White will be a guest chef at The Food Show, April 7-9.