Harlequin Cake
By OcadoLife
Published on 03 July 2022
For a spring showstopper, try the Harlequin Cake from Romanian food writer and cookery teacher Irina Georgescu. Inspired by Romanian Easter traditions, its layers of sponge, jam and colourful toppings give the cake its name. The sweetness is balanced by a crème fraîche icing – a symbolic ingredient signifying new life and another farming season. Looking for more cake recipes? Look no further.Time and servings
1 hrTotal time
8Servings
30 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp of sunflower oil, plus extra for the tin
- 4 eggs, separated
- 100 g of golden caster sugar
- 2 tsp of vanilla extract
- 125 g of plain flour
- 200 g of thick apricot jam
- 200 g of blackcurrant jam
- 100 ml of double cream
- 40 g of icing sugar
- 200 ml of crème fraîche
- 100 g of sprinkletti rainbow
- 70 g of scrumptious gold chocoballs
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 20cm cake tin with oil, then line with baking paper.Step 2
In a large bowl, whisk the egg whites to soft peaks using an electric whisk. Add the sugar, a little at a time, whisking until fully incorporated, glossy and stiff. Whisk in the yolks 1 at a time, along with the vanilla.Step 3
Sift over the flour. Gently fold in a couple of times using a spatula, then add the oil; fold in until combined. Transfer the mixture to the lined tin and bake for 30 mins, until risen and lightly golden. Cool in the tin for 10 mins, then transfer to a wire rack.Step 4
Meanwhile, make the topping. Whisk the cream and icing sugar to thick peaks. Fold in the crème fraîche; chill until needed.Step 5
Slice the cake into three layers (use a bread knife in a delicate sawing motion). Spread the first with apricot jam, add the second and spread the blackcurrant jam, then top with the third layer; press gently.Step 6
Spread the icing mixture evenly over the cake using a palette knife. Decorate with the rainbow sprinkles and gold balls.