Branched Fruit Sponge Cake

Ingredients

• 6 oz granulated sugar
• 4 oz all-purpose flour
• 2 oz potato starch
• 3 oz currants
• 1 oz candied fruits, diced
• 5 large eggs, separated
• 1 tsp grated lemon peel
• 2 tbsp brandy
• Butter and powdered sugar for greasing

Method

1. 1 Place currants and candied fruits in a small saucepan with enough brandy to cover. Bring to a boil, ignite the brandy, and let it burn until the liquid is consumed. Remove from heat and pat dry on a napkin.
2. 2 In a large bowl, beat sugar, egg yolks, and lemon peel for 30 minutes until pale and thick. In a separate bowl, beat egg whites until stiff peaks form.
3. 3 Gently fold the egg whites into the yolk mixture. Sift in the flour and potato starch, stirring slowly until just combined. Fold in the dried fruits.
4. 4 Grease a cake pan or mold and dust with powdered sugar. Pour in the batter and bake in a moderate oven (350°F) for 30-35 minutes until golden.