Mini Cinnamon Sponge Cakes with Cannoli Cream

Serves 8


8 room temperatur­e eggs, separated 280g icing sugar mixture, sifted, plus

extra to dust

50g unsalted butter, melted and


2 tsp ground cinnamon

1 tsp ground ginger

1 cup self-raising flour, sifted

¼ cup pistachios, finely chopped ¼ cup glacé orange, thinly sliced


300ml thickened cream 250g mascarpone cream ¼ cup icing sugar mixture 2 tbsp amaretto

Preheat oven to 160°C (140°C fan forced). Lightly grease and line 8 x 10cm round (base measuremen­t) cake tins with non-stick baking paper, allowing to sit 2cm above the tin.

Place egg yolks, 140g icing sugar in the bowl of an electric stand mixer with a whisk attachment and whisk until thick and pale. Add the butter and whisk to combine. Transfer mixture to a large bowl.

Place the egg whites into a clean mixer bowl and whisk on high speed until soft peaks form. With the mixer running, add the remaining 140g grams icing sugar, 1 tablespoon at a time, until the mixture is stiff and glossy.

Mix the cinnamon, ginger and flour together. Add to the yolk mixture and fold to combine, then fold in egg whites in 3 batches. Divide between the tins and bake for 40 minutes or until centre springs back when lightly pressed. Set aside in tins to cool for 10 minutes before turning out onto a wire rack to cool completely.

For the cannoli cream, place the cream, mascarpone cream, icing sugar and amaretto in the bowl of an electric stand mixer and whisk until stiff peaks.

Cut the cakes in half horizontal­ly. Spread the base with cream and sandwich with remaining cake. Roll in pistachios. Dust with icing sugar and top with orange to serve.


For one larger cake, use 2 x 20cm cake tins and bake for 40 minutes.

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