Gail’s Sponge Fruit Flan

TRH Gail's Sponge Fruit Flan

5 eggs separated
1 1/3 cups castor sugar
1 cup cake flour
3 1/2 tsp baking powder
Pinch of salt
1/2 cup water
1/2 cup vegetable or canola oil
1 tsp vanilla essence

Preheat oven to 180 C grease or spray a 28 cm flan baking tin with cooking spray.
Beat egg whites until stiff peaks form
In another bowl beat egg yolks and castor sugar until light and creamy.
Add vanilla essence, oil and water and beat until combined.
Add flour, salt and baking powder until blended.
Don’t overbeat the mixture.
Fold in egg whites and pour into flan tin.
Bake for 15 to 18 minutes or until a skewer comes away clean.
Cool for 10 minutes before turning out to cool completely.

Decorate with fresh fruits or tin fruits.

Glaze the fruit ***
Serve with fresh whipped cream OR decorate as you wish with caramel and sliced banana etc.

Glaze *** (Optional )
1/4 cup apricot syrup, ( drained from tin of apricots )
1/4 cup orange juice,
1 tbsp lemon juice,
2 tsp sugar.

Heat all together in a saucepan on med heat, add 1/2 tbsp maizena ( cornflour ).
Whisk in the saucepan until it thickens, strain if reqired and then brush over your fruits OR you can glaze with apricot jam diluted with a little hot water

Recipe from my dearly departed Mother-in-law
Prepared, tried and tested by Gail Haselsteiner‎

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