Minted Summer Fruit Spongecakes

Recipe Ingredients

		Spongecakes
2		Eggs (large)
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	20g / 0.7oz	All-purpose flour
1 tablespoon	15ml	Cornstarch
3 tablespoons	45ml	Unsalted butter - melted, and
		Cooled slightly
		Fruit
1		Blackberries - washed, shaken dry
1		Mango - pitted, and
		Cut into 3/4" chunks
2 tablespoons	30ml	Fresh lemon juice
3 tablespoons	45ml	Sugar - (to 4 tbspns)
1/4 cup	10g / 0.4oz	Mint leaves - (packed) - thinly sliced
		Sour cream - for garnish

Recipe Instructions

Preheat oven to 350 degrees and line eight 1/2-cup muffin tins with paper liners.

In a double boiler or a metal bowl set over a saucepan of barely simmering water whisk together eggs and sugar until sguar is dissolved, 1 to 2 minutes. Remove top of double boiler or bowl from heat and with a hand-held mixer beat mixture at moderately-high speed until doubled in volume, about 3 minutes.

Sift flour, cornstarch, and a pinch of salt over egg mixtrue and fold in gently but thoroughly. Drizzle butter over batter and fold in gently but thoroughly.

Divide batter among muffin tins and bake in middle of oven for 12 to 15 minutes, or until pale golden brown. Cool spongecakes in tins on a rack 10 minutes. Remove spongecakes from tins and cool completely.

In a bowl combine the strawberries, mango, lemon juice, 3 tablespoons of sugar and mint and toss to combine. Let fruit stand for 20 minutes, taste and add more sugar if necessary.

Peel off paper liners from spongecakes and halve horizontally. Serve halved spongecakes with fruit and juices, garnishing with sour cream.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8905)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.