Fresh strawberry sponge
With a delicate Genoise sponge base, this airy cake with a velvety crumb combines with cream and fresh strawberries for an afternoon treat
SERVES
8
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
20
MINUTES
Ingredients
40g unsalted butter, melted, plus extra for greasing
25g caster sugar
4 tbsp Splenda granulated sweetener
5 eggs
100g plain flour
400g strawberries, hulled
1 tbsp Splenda granulated sweetener
200ml double cream
Method
Preheat the oven to 180˚C. Grease and line two 20cm loose base sandwich tins.
Put the sugar, sweetener and eggs in a large heatproof bowl over a saucepan of barely simmering water and whisk with a hand-held electric whisk until the whisk leaves a trail when lifted from the bowl.
Remove from the heat and whisk for a further two minutes.
Pour the melted butter around the edges of the mixture.
Sift half the flour into the bowl and fold in with the butter, using a large metal spoon. Sift the remaining flour into the bowl and fold in.
Divide between the tins and spread gently to the edges. Bake for 18-20 minutes until pale golden around the edges and just firm to the touch. Loosen the edges and transfer to a wire rack to cool.
Meanwhile, make a sauce by blitzing half the strawberries with the Splenda in a food processor. Pass through a sieve into a little bowl.
Slice the remaining strawberries.
Whisk the double cream until it forms soft peaks. Spread over the cake, and top with sliced strawberries and the sauce.
