Sponge fruit cake

We love this fruit cake for its soft texture and delicate crumb. It is quite different from a traditional rich fruit cake, as it contains no added fat and no raising agents. Like a classic sponge cake, it rises solely thanks to properly whipped egg whites. Some people find it a little dry—but that is simply the nature of sponge cakes. Filled with your favourite dried fruits and nuts, it makes a wonderfully light festive bake.

Ingredients for the sponge fruit cake:

• 5 eggs, separated
• 250 g plain cake flour
• 220 g caster sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract or a few drops of your favourite flavouring
• 200 g mixed dried fruits and nuts (raisins, candied orange peel, walnuts, dried figs, dates, cherries, etc.)

All ingredients should be at room temperature. Sift the flour and set aside.

In the bowl of a stand mixer, whip the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, whisking continuously until the mixture becomes thick and glossy. Add the lemon juice and whisk briefly. Add all the egg yolks at once and continue whisking until combined. Fold in the sifted flour, vanilla extract and mixed dried fruits using a spatula or balloon whisk. Mix gently, taking care not to deflate the batter.

Grease and flour a 23 cm loaf tin. Transfer the batter to the tin and level the surface.

Bake at 170°C for approximately 50–65 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely on a wire rack.

Tip: dried fruits can be soaked overnight in rum before baking, drain them well and toss lightly in flour before folding them into the batter.

Enjoy!