Seychelles Dream Sponge Cake

Beat the egg yolks for 5 minutes.

Whip the egg whites like a meringue until stiff peaks form.

Gradually add sugar to the yolks while continuing to beat.

Add the baking powder and vanilla sugar.

Then add the flour, following this exact sequence.

Mix well.

Gently fold in the whipped egg whites.

Fold thoroughly yet carefully for about 10 minutes so the whites don't deflate; this ensures the batter stays light and rises well.

Grease a baking pan with margarine, pour in the batter, and immediately place it in an oven preheated to 180°C (350°F).

Slice the exotic fruits.

Pour 1 cup of canned pineapple or peach syrup over the fruits, add gelatin, and let it sit for 20 minutes.

Let the baked sponge cake cool completely.

After 20 minutes, heat the fruits over low heat, stirring constantly without letting it come to a boil.

Soak the cooled sponge cake with syrup mixed with cognac or liqueur.