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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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To freeze pack, freeze up to 10 months. To serve, unwrap and thaw at room temp 2-3 hours. Cut into 2 layers. Place bottom half on a serving dish and spread with the cream. Cover with strawberries. Put top layer on, sift with icing sugar. Serve the same day. Ingredients:
3 medium eggs |
150 g caster sugar |
75 g plain flour, sifted |
1 tablespoon oil |
150 ml double cream, whipped |
225 g strawberries, sliced |
icing sugar, to dust |
Directions:
1. Preheat oven 190c.
2. Grease a deep 20cm cake tin, line with paper on base.
3. Place the eggs and sugar in a bowl and whisk until thick and holds its shape when tipped.
4. Fold in the flour.
5. Turn out into the tin and level.
6. Bake 20-25 minutes until cake springs back when lightly pressed in the centre.
7. Turn out on to wire rack, peel off lining cool.
8. Freeze without filling (see above).
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