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Kiwifruit Sponge Cake

Source: Fruit-The Essential Kitchen
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Active Time:  25 Minutes
Total Time:  55 Minutes
  Makes 10 servings
4 large eggs
1/2 cup superfine sugar
1 cup all-purpose flour, sifted
1/4 teaspoon salt
2 ounces unsalted butter, melted, cooled
1 1/2 cups heavy cream, whipped
5 kiwifruits, peeled, thinly sliced
Kiwifruit Sponge Cake Recipe at
Preheat oven to 350 degrees F. Oil an 8-inch round or square cake pan and line with parchment paper.

Combine eggs and sugar in bowl. Using electric mixer, beat until pale and thick, 5-7 minutes. Fold in flour and salt in two batches, folding in butter with last batch.

Transfer to prepared pan and bake until cake feels firm in the middle, 25-30 minutes. Allow cake to cool in pan 5 minutes before turning onto wire rack to cool completely.

When cake is completely cool, cut horizontally into four even layers. Spread bottom layer with one-fourth of cream. Top with layer of kiwifruit slices. Repeat layers of cake, whipped cream and kiwifruit.

Serve cake immediately or store, covered, in refrigerator until ready to serve.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic Confection: Sponge Cakes
Nutrition Facts per Serving
Yield:   Makes 10 servings
Calories: 245
Fat. Total: 14g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 91mg
% Cal. from Fat: 51%
Cholesterol: 122mg
Protein: 5g
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