Ingredients
Serves 12
Method
- Bring the to the boil and whisk into the until melted and smooth. Allow to cool completely to room temperature.
- Whisk the and 75g for about 5 minutes until pale and thick. Continue whisking and add the .
- Sieve the and over the mixture.
- Whisk the until they form soft peaks. Add the remaining and continue to whisk to firm peaks.
- Whisk a quarter of the egg whites into the mixture, then gently fold in the remainder.
- Pour into a prepared deep 16cm cake tin and level. Place in the preheated oven for 20-30 minutes.
- Turn out and cool on a wire rack.
- Cut the sponge horizontally into 3 pieces and moisten with the .
- Spread half the over the bottom layer, top with a piece of sponge, spread with the remaining cream and add the top.
- Dust with .
