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Kiwifruit Sponge Cake




Source of Recipe


Cooking


List of Ingredients




Kiwifruit Sponge Cake\


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

Recipe





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.

Calories: 245
Fat: Total: 14g
Fiber: 1g
Carbohydrates, Total: 27g
Sodium: 91mg
% Cal. from Fat: 51%
Cholesterol: 122mg
Protein: 5g