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The technique of baking a single sponge cake and cutting it in two equal layers instead of baking two separate thinner cakes is typical for the way layered cakes are make in Germany. It creates a neater surface and the sponge layers are moister. This cake should be baked the day before serving, as the filling needs several hours to set.
Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish).
Made with fat-free sponge and a filling using only three ingredients — whipped cream, sugar, and chopped strawberries — this is a very light, airy cake. After assembling it, let it sit for a few hours in the fridge so the flavors can meld.
Add flour, then vanilla and mix well. In separate bowl beat egg whites until stiff. Add egg whites to flour mixture – then gradually mix in enough milk to give a soft dropping consistency. Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula. Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
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