A light fluffy cake topped with rich English double cream and strawberries in syrup. This simple dessert is the perfect ending of a Valentine's Day meal and will for sure impress.
Preheat oven to 350°F. (180°C)
In a bowl, sift together the flour, baking powder and salt. Set aside.
Beat ¾ of the sugar with the yolks until pale. Stir in milk and vanilla.
With clean beaters, beat the whites with remaining sugar until stiff.
Pour the yolk mixture over the flour and gently fold with a spatula.
Gently fold in the whites.
Spoon into a parchment lined 9-inch round pan.
Bake for 30-35 minutes (Cake will “fall” after it comes out of oven – which is normal).
Let cool on a wire rack.
Using a 3-1/2 inch Rosti ring or a deep biscuit cutter cut 4 rounds out of the cake. Reserve the leftover pieces for a trifle (you can freeze them).
Place each cake round on a plate.
Top with a dollop of English double cream.
Drizzle with Fabbri strawberries including plenty of the juice.
Garnish with mint and enjoy!
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Ingredients
Directions
Preheat oven to 350°F. (180°C)
In a bowl, sift together the flour, baking powder and salt. Set aside.
Beat ¾ of the sugar with the yolks until pale. Stir in milk and vanilla.
With clean beaters, beat the whites with remaining sugar until stiff.
Pour the yolk mixture over the flour and gently fold with a spatula.
Gently fold in the whites.
Spoon into a parchment lined 9-inch round pan.
Bake for 30-35 minutes (Cake will “fall” after it comes out of oven – which is normal).
Let cool on a wire rack.
Using a 3-1/2 inch Rosti ring or a deep biscuit cutter cut 4 rounds out of the cake. Reserve the leftover pieces for a trifle (you can freeze them).
Place each cake round on a plate.
Top with a dollop of English double cream.
Drizzle with Fabbri strawberries including plenty of the juice.
Garnish with mint and enjoy!
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