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cooking: fluffy sponge cake with cream and fruits

Ingredients

3 eggs, separated

90 ml water

225 g sugar

140 g flour

1 tsp baking powder

For the filling

250 ml whipped cream

85 g fresh fruit, such as sliced strawberries or raspberries

2 tsp icing sugar

Method

1. Preheat the oven to 180 C/gas 4. Grease and line two round 20cm cake tins.

2. Beat the yolks and sugar for 2 minutes and blend in the water. Whisk until

firm and creamy - this should take about ten minutes or so.

3. Fold in the flour and baking powder into the cake mixture.

4. Whip the egg whites until they hold a stiff peak and fold them in to the

mixture before spooning into the cake tins.

5. Bake in a moderate oven for about 20 minutes, until golden and firm to the

touch. Turn out and cool on a wire rack, and fill with whipped cream and fresh

fruit.

6. Sieve icing sugar on top before serving.