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Prep time
25 minutes
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Cook time
45 minutes
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Serves
8-10
Author Notes
A proper Sunday roast at my favorite British pub in Shoreditch is my home away from home and this is my toast to the nearing end of summer. The sponge is akin to Angel Food cake and is light, airy, citrusy, and with the perfect chew. Layered between clouds of whipped cream, the marinated fruit is bursting with PImm's, sweetened with honey, and balanced with fresh mint and zesty ginger.
—Finchly
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Ingredients
- Pimm's Cup Fruit Salad
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1/2 cup
blueberries
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1/2 cup
strawberries, sliced
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2
tangerines, quartered
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2 tablespoons
Pimm's
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1 tablespoon
honey
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1/2 teaspoon
lemon juice
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Dash of ground ginger
- Cake
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12-13
egg whites (430g)
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2 tablespoons
vanilla extract
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1 1/2 teaspoons
cream of tartar
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1 teaspoon
lemon juice
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1/2 teaspoon
salt
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Zest of two tangerines or one large orange
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Zest of a large lemon
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1 1/2 cups
granulated sugar
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1 cup
cake flour
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3-4 cups
whipped cream, plain or coconut
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Fresh mint leaves, for decoration
Directions
- Pimm's Cup Fruit Salad
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Prepare the Pimm's fruit. Toss all the ingredients together and let sit for an hour or so in the fridge.
- Cake
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Preheat the oven to 325 degrees Fahrenheit.
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In a large bowl or the bowl of a standing mixer, whip the egg whites, extract, cream of tartar, citrus and salt until the whites are frothy and light- a few minutes.
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Add half the granulated sugar and beat for a minute. Add the rest of the sugar and continue beating until you have stiff, glossy peaks.
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Using a sifter or a sieve, sift the flour lightly over the surface of the egg white mixture. Gently fold in the flour until just combined.
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Spoon the batter into an ungreased tube pan. Bake in the preheated oven for about 45 minutes or until the center of the cake springs back when gently pressed.
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Remove and let cool upside down for two hours. Yes, upside down. Yes, two hours.
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Gently run a small knife around the edges of the tube pan and remove the cake. Carefully cut the cut in half and place the bottom half on your serving platter. Top with half the whipped cream and place the other half of the cake on top. Finish with the remaining whipped cream and decorate with the Pimm's fruit and mint leaves.
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