I’ll be making a Pavlova, a whisked sponge with strawberries and cream, strawberry and lemon sorbet (a River Cafe recipe from my time there) and then of course Jam.
Ideally made with outdoor grown strawberries and as my mother always says it must be made before July 12th as the strawberry season is then coming to an end. Homemade strawberry jam can be tricky but is worth the effort and my twin boys just love it.
You can find my recipe for whisked sponge with strawberries and cream which will feature in the Children’ summer baking class and the adult’s summer baking & desserts class.
A whisked sponge cake – it has no butter and so is lovely and light and suitable for whipped cream and fresh fruit.
What you'll need2 x 8” sandwich tins ( or 2 x 7” ) greased and lined
- 3oz plain flour
- 3 eggs
- Pinch salt
- 4 ½ oz caster sugar
- 250ml double or single cream
- Fresh fruit – strawberries or raspberries
- Sugar syrup and fresh orange juice
- Jam (optional)
- Preheat oven to 180C
- Break the eggs into bowl of a food mixer, add the sugar and whisk for about 5 -10 minutes until thick and mousse-like.
- When dropped from the whisk it will make a ‘ribbon’ on top of the mix.
- Sift the flour and salt onto this mixture and lightly fold in.
- Pour into the tin and bake for about 30 – 35 minutes until golden and firm to the touch.
- If the cake is getting too dark, cover with a piece of tin foil for the last ten minutes. Do not open the oven for at least 20 minutes.
- Cool on a wire rack and remove from the tin while still warm.
- Mix about 2 tablespoons of sugar syrup with 1 – 2 tablespoons fresh orange juice and brush generously over each cake.
- Fill generously with whipped cream and fruit and a layer of jam if using.
- Sprinkle icing sugar on top and serve.
- This cake does not keep well and is best eaten on the same day.