Desserts Recipes - Wild Strawberry Sponge Recipe

Ingredients

Serves 8

• Butter for greasing

• 150g/5oz caster sugar (plus extra for dusting)

• 5 eggs

• 150g/5oz plain flour

For the topping:

• 350ml/12fl oz double cream

• 450g/1lb wild strawberries

---

Method:

1. Preheat the oven to 190°C/375°F/Gas mark 5. Line the base and sides of a 23 x 30cm/9 x 12in Swiss roll tin with baking parchment.

2. Brush the paper with melted butter and dust with caster sugar. Put the caster sugar and eggs into a heatproof bowl over a saucepan of simmering water.

3. Whisk the mixture until it is light and fluffy. Take off the heat and continue to whisk until the mixture is cool again.

4. Sieve in about one-third of the flour at a time and fold it into the mousse using a large metal spoon.

5. Pour the mixture gently into the tin. Bake in the oven for 12 to 15 minutes, or until it feels firm in the centre.

6. Lay a piece of baking parchment on a work surface and sprinkle with the extra caster sugar.

7. Turn the cake out on to the paper. Remove the lining parchment from the cake and allow to cool.

8. For the topping, whisk the cream until softly whipped. When the cake is cold, spread whipped cream on top, sprinkle with wild strawberries and serve.