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Strawberry Gāteau

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Ingredients

6 eggs
150 g (6 oz) caster sugar
125 g (5 oz) plain flour, sifted
75 g (3 oz) butter, melted
568 ml (1 pint) double cream
450 g (1 lb) strawberries, quartered

Details

Serves: 8


Method

1 Grease and line a 23 cm (9 inch) round loose-bottomed cake tin.


2 Whisk the eggs and sugar in a large bowl over a pan of simmering water until the mixture leaves a trail when the whisk is lifted.


3 Remove the bowl from the heat. Using a large metal spoon, fold the flour and melted butter into the egg mixture.


4 Pour the mixture into the prepared tin. Place in a preheated oven, 190˚C (375˚F), Gas Mark 5, for 10-15 minutes, or until risen and golden and just beginning to shrink away from the sides of the tin.


5 Leave to cool in the tin for 5 minutes, then turn out on to a wire rack and leave to cool completely.


6 Slice the cake into 3 even layers. Whip the cream until soft peaks form. Spread a quarter of the cream over the first layer of cake.


7 Reserve 150 g (6 oz) of the strawberries. Scatter half of the remainder over the layer of cream. Repeat with another layer of cake, a quarter of the cream and 125 g (5 oz) of strawberries. Cover with the third layer of cake and spread with the remaining half of the cream and the reserved strawberries.

PREPARATION TIME: 25 MINUTES
COOKING TIME: 10-15 MINUTES
OVEN TEMPERATURE: 190˚C (375˚F), GAS MARK 5

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