I love fruits. They remind me of sunny days in summer. Thing is, I frequently end up with leftover fruits and in search of a great recipe to utilise them. This time it ended up with a kiwi & orange sponge cake. Great recipe, by the way..
It all started with the perfect solution for leftover fruits – preserves.
Jams, confitures or marmalade are all an excellent solution for remaining fruits, and as so are frequent visitors in my kitchen.
So, what’s the difference between them and why am I telling you this? I’m glad you asked!
Jam, Confiture & Marmalade and what's between them.
Jam, confiture or marmalade are all a great way of preserving fruits. A very efficient way of using fruits passed their glory time. The difference between them lays in the making.
Basically, jams are small pieces of fruit cooked with sugar to a puree like consistency.
Confitures are made of whole fruit cooked in sugar water to still maintain their shape.
Marmalade is a conserve made from citrus, where both the flesh and the peel cooked with sugar.
Kiwi & Orange Jam Sponge Cake
So why am I telling you this? This is where this cake begin.
Let’s face it, the best thing you can do with a jam, aside from spreading it on butter toast, is a cake.
This recipe is for one of these cakes. This kiwi & orange sponge cake is a moist, fluffy and delicious coffee cake, making the best out of my kiwi and orange jam, and for that matter any jam you have laying around.
This is a super simple cake to make that will entertain any other flavoured jam. Or nuts, if you fancy.
Preheat your oven to 200℃ \ 180℃ fan \ 400 ℉ \ Gas 6
In an electric mixer cream together butter and light brown sugar until fluffy and caramel-like coloured, about 2-3 minutes.
Lower the mixer speed to minimum and drizzle in the oil, whisk on low until all combined.
In a separate bowl mix together flour, baking powder and salt. Sieve half the flour mixture into the wet mixture and mix on low speed to combine.
Add in the milk, mixing lightly, before adding the rest of the flour. Beat until all combined.
Add the 1/3 cup kiwi and orange jam, fold in gently using a wooden spoon.
Whisk together egg whites and sugar to stiff peaks. Fold the egg whites in with the batter.
Move the mixture into a 9” round pre-oiled pan, pour 1/4 cup of the kiwi & orange jam on top and gently swirl the jam into the batter, using the end of a spoon, without actually mixing the two.
Bake in preheated oven for 35 minutes, until golden and springy to touch.
For extra crunch – add ½ cup of chopped walnuts before adding the egg white.
Kiwi & Orange Sponge Cake
- 2 large egg whites
- ¼ cup caster sugar
- 100 gram butter room temperature
- ½ cup light brown sugar
- ⅓ cup vegetables oil
- ¼ cup milk
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup kiwi & orange jam + ¼ cup for topping
- Preheat oven to 200℃180℃ fan400 ℉Gas 6
- Cream together butter and light brown sugar until fluffy and caramel like coloured.
- Lower the speed to minimum and drizzle in the oil, whisk on low until combined.
- Mix together flour, baking powder and salt. Sieve half the flour mixture into the wet mixture, beat on low just to combine.
- Add the milk, mix lightly and add the rest of the flour, beat to combine all.
- Add in 1/3 cup of the kiwi-orange jam and gently fold with a wooden spoon.
- Whisk together egg whites and sugar to stiff picks. Fold the egg whites in.
- Move the mixture into a 9” round pre-oiled pan, pour 1/4 cup of the kiwi & orange jam on top and gently swirl the jam into the batter without actually mixing.
- Bake in preheated oven for 35 minutes, until golden and springy to touch.