Ingredients
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For the Sponge
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3½ oz (100 g) Butter
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3½ oz (100 g) plain Flour
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3½ oz (100 g) Caster Sugar
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2 Egg
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¾ tsp Baking Powder
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1 tbsp Milk
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For the Strawberries
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7 oz (450 g) Strawberries
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3½ oz (100 g) Caster Sugar
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2 Lemon Juice
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9 fl oz (250 ml) double or regular Cream
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Few sprigs of Mint
Directions
Steps
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1
Done
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Preheat the oven to 180°C (350°F), Gas mark 4, then butter and flour the sides of the tin and line the base with a disc of baking parchment. |
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2
Done
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Cream the butter until soft in a large bowl or in an electric food mixer. Add the sugar and beat until the mixture is light and fluffy. |
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3
Done
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Whisk the eggs in a small bowl for a few seconds until just mixed, then gradually add them to the butter mixture, beating all the time. Sift in the flour and baking powder, then add the milk and fold in gently to incorporate. |
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4
Done
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Tip the mixture into the tin and place in the centre of the oven. Bake for 18–25 minutes or until golden on top and springy to the touch. |
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5
Done
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Remove from the oven and allow to cool in the tin for 10 minutes, then loosen around the edges of the cake using a small, sharp knife and carefully remove from the tin. Leave on a wire rack to cool down completely. |
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6
Done
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Take 3½ oz (100 g) of the strawberries and place in a food processor with 1 tablespoon of the sugar and the juice of ½ lemon. Whiz for a few minutes, then push through a sieve and set aside. |
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7
Done
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Slice the remaining strawberries and mix together in a bowl with the 3½ oz (100 g) of sugar and the remaining lemon juice. Set aside and allow to sit for about an hour or so to become juicy. |
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8
Done
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Strain off the juices and place in a bowl. Next, cut the sponge in to 1–1.5 cm (½–⅝ in) pieces and add to the bowl. Mix together well to make sure each sponge piece is moistened. |
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9
Done
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In a bowl, whisk the cream. |
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10
Done
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To serve, add in layers to serving glasses first a few pieces of sponge, then some sliced strawberries, a spoonful of cream and finish with a drizzle of the puréed strawberries and a sprig of mint. |
