Tort Melba – Fat Free Sponge

  • This tort – layer cake – mimics  a pêche melbapeach melba dessert .
  • It is a recipe for a fat free sponge cake, sandwiched with a filling made from yoghurt cheese or cream cheese and puréed tinned peaches plus a thick raspberry sauce.
  • I used an English quick style version of the sponge cake.

Ingredients -Fat Free sponge

  • 4 eggs
  • 150g caster sugar
  • 150g plain flour
  • 2 teaspoons of baking powder

Method – Fat Free sponge

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line the base of  two 18cm diameter baking tins.
  • In a bowl whisk the eggs and caster sugar until they are pale and creamy.
  • Sift the flour and the baking powder together.
  • Gently fold in the flour.
  • Pour the mixture into the tins and bake for 25-30 minutes until golden.
  • Leave to cool completely.

Ingredients -Filling

  • Tin of peaches
  • 200g of yoghurt cheese or cream cheese
  • 1-2 tablespoons of icing sugar

Method – Filling

  • Drain the peaches from the juice/syrup.
  • Save the juice.
  • Chop the peaches and then purée them.
  • Mix together the yoghurt cheese and the puréed peaches.
  • Add the sugar – do not make it too sweet.

Ingredients – Raspberry Sauce

  • 100g of raspberry jam
  • 50ml of water

Method – Raspberry Sauce

  • Put the jam and water into a small saucepan.
  • Heat gently and stir with a wooden spoon.
  • Heat until the sauce is thick and smooth.
  • Leave to cool.

Assembling the cake

  • Place one of the cakes onto a serving plate or stand.
  • Prick the cake with a wooden skewer.
  • Sprinkle half the peach juice over the cake.
  • *
  • Spread half the raspberry sauce over the cake.
  • Spread the peach filling on the cake. (You might not need all of it)
  • Drizzle the rest of the raspberry sauce on the filling.
  • *
  • Prick the other cake with a wooden skewer.
  • Place the second cake on top.
  • Sprinkle the rest of the peach juice over the cake.
  • *
  • Dust with icing sugar before serving.

Note

  • There is more than enough filling with this size cake.
  • You might try using some to slightly cover the sides of the cake as well.
  • This modern spreading of the icing is called “semi-naked”.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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