Summer Fruit Sponge

It's Stour Music Festival time again!  This may mean nothing to you, but to me it means two glorious weekends of making puddings for appreciative singers and musicians, serving them in a tent in the Kentish countryside.  Downside - it can be cold and wet, and there are no catering facilities apart from work surfaces and a fridge.  Upside - I can experiment with puddings, have the fun of seeing people's faces as they see the groaning table of food, and the concerts are amazing.

This year I'm experimenting with a gluten and dairy free fruit sponge - so not like the old fashioned fruit and jelly flan, don't even go there!   A light, gluten-free sponge base is topped with jam, fresh fruit and a fruit coulis.  So simple, but still something a bit more exciting than fruit salad for the dairy-wary.  The quantity below will make two sponge cakes, so you can use one half like this, and the other half in a trifle.

Summer Fruit Sponge

Summer Fruit Sponge

Cake:

3 eggs

4oz/110g caster sugar

4oz/110g gluten free or plain flour

1tbsp hot water

To assemble:

jam – about half a jar, warmed in the microwave

fresh fruit - I used cherries (stoned), strawberries and raspberries

fruit coulis (or you could use warmed, sieved, red/blackcurrant jelly)

icing sugar

Pre-heat oven to 220 deg C, and line two 8" sandwich tins with parchment. 

Whisk the eggs and sugar, hard, for at least 5 minutes (preferably in a Kenwood/Kitchen Aid mixer to save your arms!).   The mixture should be really light but stiff enough to keep the impression of the whisk for a few seconds when it has been removed.  

Sift half the flour over the mixture and fold it in, then add the remaining flour and the tablespoon of hot water.    Pour the mixture into the prepared tins and bake for 7-9 minutes until it is well risen and golden brown.   Cool and peel off the paper. 

To make the coulis, simmer some fruit - preferably colour-matched! - with some sugar to taste and a small quantity of water until the fruit is soft.  Purée in a blender and sieve to remove any pips.  

To assemble, heat the jam and put it onto the base (if you don't like pips, you could sieve it, but I can't be bothered!), then top with the fruit.  Pour the cooled coulis over it, then dust with icing sugar before serving.