Base

1. Preheat your oven to 350⁰F (180⁰C).
2. Grease or spray a 28 cm flan tin well, especially the ridges.
3. If your tin isn’t non-stick, line the base with baking paper. It saves tears later.
4. Separate the 5 eggs carefully. Make sure no yolk gets into the whites or they won’t whip properly.
5. In a clean and dry bowl, beat the 5 egg whites until stiff peaks form. They should hold their shape but not look dry or grainy. Set aside.
6. In another bowl, beat the 5 egg yolks with 1 1/3 cups castor sugar until light, pale, and creamy. This takes a few minutes, just keep going.
7. Add 1 tsp vanilla essence, 1/2 cup vegetable or canola oil, and 1/2 cup water. Beat until fully combined.
8. Sift together 1 cup cake flour, 3 1/2 tsp baking powder, and a pinch of salt.
9. Add the dry ingredients to the yolk mixture and mix gently until just combined. Don’t overbeat or the sponge can become dense.
10. Now fold the beaten egg whites into the batter in two or three additions.
11. Use a spatula and a light hand. You want to keep as much air in there as possible.
12. Pour the batter into the prepared 28 cm flan tin and smooth the top lightly.
13. Bake at 350⁰F (180⁰C) for 15 to 18 minutes or until a skewer inserted in the center comes out clean.
14. The sponge should spring back when lightly pressed.
15. Let it cool in the tin for 10 minutes. Then gently loosen the edges and turn it out onto a wire rack to cool completely.
16. Don’t try to decorate it warm or the cream will melt, and the fruit will slide everywhere.

Optional Glaze

1. In a small saucepan, combine 1/4 cup apricot syrup, 1/4 cup orange juice, 1 tbsp lemon juice, and 2 tsp sugar. Heat over medium heat.
2. Mix 1/2 tbsp Maizena/Cornflour with a tiny splash of cold water to make a smooth paste.
3. Whisk it into the saucepan and cook, whisking constantly, until it thickens and turns glossy, approximately 1 to 2 minutes.
4. Strain if needed and let it cool slightly before brushing gently over the fruit.
5. Shortcut version: Warm some apricot jam with a little hot water and brush it over the fruit.

Assemble

1. Once the sponge is completely cool, fill the center with fresh whipped cream if using.
2. Arrange your fruit on top. Fresh fruit must be patted dry so the sponge doesn’t go soggy.
3. Brush lightly with the glaze for that shiny bakery look.
4. Slice and serve. Best enjoyed the same day, but leftovers can be refrigerated for up to 2 days.