In Italy you often see the famous ‘Kinder Paradise’ in the chiller cabinets of the local supermarket? This lovely cake, made from a sponge base and filled with an irresistible filling of cream and honey, will delight young and old. We suggest our own version for this, one of the most popular fridge snacks, ensuring that you use the right ingredients to which you simply add your love of making cakes for your children. The Kinder Paradise sponge cake is characterized by its soft, delicate and cool texture, made even more tasty by a dusting of icing sugar that completely covers the surface of the cake. Are you persuaded to have a go at this cake? Do it by following our recipe, illustrated with step-by-step colour photographs, and an excellent result is guaranteed!
For the sponge: beat the butter with a wooden spoon until creamy, and then mix in the caster sugar and 100 g of icing sugar, then beat in one egg yolk at a time, the vanilla flavour, the lemon zest and the sifted flour with cornflour and baking powder. Beat the egg whites until stiff with a pinch of salt and incorporate gently into the butter and sugar mixture. Spoon the mixture into a small, greased and floured rectangular cake tin, and level it off. Bake at 180°C for 30 minutes. Meanwhile, prepare the filling by first soaking the gelatine sheets for 10 minutes. Whip the cream and stir in the vanilla, honey and squeezed and gelatine (melted in a bowl over some gently simmering water). Cut the sponge cake into two, moisten with the milk and fill it with cream. Trim the edges with a knife and cut into rectangles. Place in the refrigerator for 1 hour, sprinkle with the remaining icing sugar and serve.