Genoese Sponge Cake With Strawberries And Cream
|Superfine sugar||3 1⁄2 Ounce (Caster Sugar)|
|All purpose flour||3 1⁄2 Ounce (Plain)|
|Butter||1 Tablespoon (For Greasing)|
|Strawberry liqueur||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs) (Crme Fraiche)|
|Confectioners sugar||1⁄4 Cup (4 tbs) (Icing Sugar)|
Melt the butter in a bowl in the microwave oven for 1 minute on HIGH.
Whisk the eggs in a bowl.
Add the sugar and whisk with an electric beater for 5 minutes.
Sift the salt and flour together over the bowl and mix in carefully with a wooden spoon.
Add the melted butter and mix carefully.
Grease the base of a 7 inch (18 cm) souffle mold (mould).
Pour in the mixture through a sieve.
Microwave, uncovered, on HIGH for 6 minutes.
Leave the cake to stand for 10 minutes.
Turn out on to a wire rack and leave to cool completely.
Cut the cake in 2 equal layers.
Put the lower layer on a serving dish.
Top and tail the strawberries.
Rinse under plenty of cold running water.
Pat dry on kitchen paper.
Cut in half.
Squeeze the oranges to obtain 1/2 cup (150 ml/1/4 pint) of juice.
Stir in the strawberry liqueur and heat in the microwave oven for 1 minute on HIGH.
Pour over the 2 cake layers.
Mix the sour cream (creme fraiche) with the confectioners' (icing) sugar and spread over each layer.
Cover the lower layer with half of the strawberries.
Put the upper layer carefully on top and arrange the remaining strawberries, cut side down, over the surface