Ultra Light Sponge Cake with Orange Sorbet
I’m a sucker for fads. I’ve been vegetarian, vegan, freegan, a serious carnivore butchering everything from a squirrel to an ox. Even put myself on a fruitarian diet, living off nothing but whole fruits for a month.
Well now is my time to obsess about desserts. I’ve been too reliant on rhubarb and custard, it’s time for syllabub and clafoutis, posset and brioche, sabayon and macaroons.
Ice cream and sorbet are indulgently satisfying to make. There are endless flavour combinations to experiment with, sweet and savoury. My favourite being the devilishly rich clotted cream ice cream. I like my desserts to have a seasonal twist. Seville oranges are picked in January so now is a good time to use them. They are aromatic and bitter, known for making a good marmalade. I like their sourness in such a sweet dessert as sorbet.
Sorbet ingredients - makes about 500ml
2kg oranges preferably Seville, squeezed 200g caster sugar
1) Put the sugar in a small pan, pour enough juice over the top to cover. Bring to the boil and stir till the sugar is dissolved. Pour the sugar syrup back into the rest of the juice. Allow to cool.
2) Put in the freezer for two to three hours. Give it a stir every half an hour with a fork to break up the ice crystals. If you have an ice cream machine churn till its firm.
Sponge cake ingredients
8 eggs 250g caster sugar 150g plain flour, sieved (00 if you have it)
Method – preheat the oven to 180c – Grease a 25cm (or there abouts) cake tin
1) Whisk the eggs with an electric beater for 20 minutes, till they double in size.
2) After 10 minutes add the sugar a spoonful at a time.
3) Fold in the flour with a metal spoon.
4) Pour into the tin and bake for 35 minutes. Cover with foil and bake for a further 10 minutes.
5) Allow to cool for 15 minutes, then turn out of the tin onto a rack to cool.
Serve warm with the sorbet and some jam if you have it.
THE NATURAL COOK
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