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Home > Recipes >

Super Strawberry Sponge Gateau


My strawberry plants have produced many runners which have been potted up and grown on. I'll be planting them in new raised beds to combat slug attacks and increase air circulation around them in an attempt to defeat grey mould fungus.

I'm taking advice from The Raised Bed Book by David Hurrion, newly published by Dorling Kindersley, which comprehensively covers everything needed to grow successful fruit, vegetables and flowers above ground level. Homegrown strawberries are simply delicious! I'm using the last of my frozen fruit in this recipe, but fresh fruit is equally good. You can also use raspberries as an alternative.

You will need:


Serves 6

For the sponge:

4 eggs, separated
Pinch of salt
120g caster sugar
125g self-raising flour
1/2 tsp baking powder
1 tsp vanilla extract

For the filling:

5 heaped tbsps strawberry jam
100g fresh or frozen fruit
300g double cream, whipped
2 tbsps of icing sugar for dusting

Method:


Line a 23cm springform cake tin with baking parchment. I used a heart-shaped tin.

Preheat the oven to 160C, Gas 3.

Beat the egg whites and salt with an electric whisk until stiff.

Gradually add the sugar a little at a time.

Mix in the egg yolks and vanilla extract.

Sift together the flour and baking powder.

Fold the flour into the mixture using a balloon whisk, keeping the mixture light and airy.

Pour mixture into tin and bake for 25 minutes. A skewer will come out clean when cooked.

Cool in the tin, then turn cake out and slice through horizontally.

Mix the lightly crushed fruit and jam and spread a layer over the bottom slice of cake, followed by the whisked cream. Replace the top slice and sift over the icing sugar.

Decorate with fresh fruit (optional).

Image of Super Strawberry Sponge Gateau

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