Summer Fruit Sponge Flan By Ann-Marie Dunne TU Dublin
Sponge: GRAMS
Eggs ( Room Temp) 4 (200g)
Caster Sugar 120g
Vanilla Essence 5ml
Glycerine( Optional) 5ml
Plain 100g
Corn Flour 20g
Filling:
Sweetened whipped cream 250ml
Fresh Strawberries or Raspberries 250g
Caster Sugar for fruit 10g
Chocolate shavings / flakes for decoration
Method
1. Grease 1 23cm flan with some margarine and dust lightly with flour shake out excess to prevent sticking a disk of baking parchment can also be place onto the base of the tins.
2. In a grease free bowl whisk eggs, sugar , vanilla essence and glycerine until thick and forms a figure 8.
3. Sieve flour and cornflour together and carefully fold into the sponge mixture very careful and gently so not to over mix or deflate the volume .
4. Pour into prepared 23 cm flan tin.
5. Bake at 180C for 18-20 mins until the sponge springs back when gently pressed in the centre.
6. Allow to rest for 5 mins before turning out onto a cooling wire.
7. Wash and slice strawberries (reserve 3/ 4 for decoration) and sprinkle with caster sugar and set aside.
8. Whisk fresh cream sweeten with 1tsp caster sugar.
9. Place flan onto a suitable serving plate or board
10. Place strawberries onto base and top with whipped cream and decorate with Strawberries on top sprinkle with chocolate shavings