Ingredients

For the cake:
  • 8 medium eggs
  • 250g caster sugar
  • 250g plain flour
  • 50g melted butter
For the filling:
  • 400g strawberries, halved
  • 100g caster sugar
  • ½ lemon, juice only
  • 400ml double cream, whipped
For the caramel strawberries:
  • 1 tsp icing sugar
  • 100g caster sugar
  • 8 large strawberries

Method

Pre heat the oven to 180ºc.

Grease 2 x 20 cm spring form tins lightly with butter and line the base with baking parchment paper.

Whisk the eggs and sugar to a ribbon stage, which should take approximately 5 minutes. Fold in the butter and flour until thoroughly combined.

Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 20 to 30 minutes. Cool in the tins for 5 minutes then remove from the tins and cool on a rack.

To make the compote for the filling, put the 400g strawberries, 100g caster sugar and lemon juice into a pan over a medium heat, bring to the boil then cool.

Heat the remaining sugar to a caramel then place the whole pan in a larger pan of cold water for a few seconds to stop the sugar cooking.

Carefully dip the 8 strawberries into it so they are coasted as much as possible then cool on a lined tray.

To finish the cake spoon the compote juices over one of the sponge cakes then pipe over the cream.

Spoon over the rest of the compote, top with remaining sponge and dust with icing sugar. Top with the caramel strawberries and serve your Strawberry Sponge Cake with Caramel Strawberries!

 

Ingredients

For the cake:
  • 8 medium eggs
  • 250g caster sugar
  • 250g plain flour
  • 50g melted butter
For the filling:
  • 400g strawberries, halved
  • 100g caster sugar
  • ½ lemon, juice only
  • 400ml double cream, whipped
For the caramel strawberries:
  • 1 tsp icing sugar
  • 100g caster sugar
  • 8 large strawberries

Method

Pre heat the oven to 180ºc.

Grease 2 x 20 cm spring form tins lightly with butter and line the base with baking parchment paper.

Whisk the eggs and sugar to a ribbon stage, which should take approximately 5 minutes. Fold in the butter and flour until thoroughly combined.

Divide the mixture evenly between the 2 tins, pop onto a baking sheet and bake for 20 to 30 minutes. Cool in the tins for 5 minutes then remove from the tins and cool on a rack.

To make the compote for the filling, put the 400g strawberries, 100g caster sugar and lemon juice into a pan over a medium heat, bring to the boil then cool.

Heat the remaining sugar to a caramel then place the whole pan in a larger pan of cold water for a few seconds to stop the sugar cooking.

Carefully dip the 8 strawberries into it so they are coasted as much as possible then cool on a lined tray.

To finish the cake spoon the compote juices over one of the sponge cakes then pipe over the cream.

Spoon over the rest of the compote, top with remaining sponge and dust with icing sugar. Top with the caramel strawberries and serve your Strawberry Sponge Cake with Caramel Strawberries!