Sponge Cake with Crème Légère and Rum-Soaked Candied Orange Peel
Yes, You Can Use Full-Inclusion Flour in Anything!
This recipe is special to us because it’s the very first recipe we attempted with full-inclusion flour, and we still remember how surprised we were when it worked. It’s a great example of how easy it is to switch to full-inclusion flour, even in classic recipes. This simple sponge cake benefits from a little baking powder which helps counteract how the heavy bran tends to weigh down the light and airy egg mixture.
We love this sponge cake filled with Crème Légère (Crème Pâtissière lightened with whipped cream) and rum-soaked candied orange peel. But it’s also lovely filled with simple whipped cream and served with fresh fruit. If making Crème Légère, you’ll need to prepare the Crème Pâtissière and the rum-soaked peel the day before you plan to bake the cake.
