Egg white genoise with youghurt and figs. IMG_5406

A light cake with fresh fruit is always a delight.  This sponge is made with egg whites and coconut oil instead of the traditional whole eggs and butter.  It bakes nicely and plates attractively with an apricot glaze.

The sky's the limit, but fresh figs are irresistible.  A light youghurt, instead of heavy cream, brightens the flavour.

Although it was a tasty composition, it lacked the desired sweetness.  Next time it should be prepared with extra honey and vanilla in the youghurt and, perhaps a sprinkle of sugar on the figs.