Strawberry And Cream Dessert Cake
|Eggs||4 , at room temperature|
|Caster sugar||4 Ounce, warmed|
|Self raising flour||4 Ounce|
|Whipping cream||4 Pint|
|Caster sugar||1 Teaspoon (Leveled) (To Taste)|
|Icing sugar||1⁄2 Cup (8 tbs)|
Grease and line with greased greaseproof paper two 8 inch (20 cm) sandwich cake tins.
Heat the oven to 375°F, 190°C, gas no. 5.
Put the eggs and sugar in a heat proof bowl placed over a pan of hot water and whisk until the mixture is thick, white and creamy and the whisk leaves a trail when lifted out.
Remove from the heat and whisk for a further 2 minutes.
Sift in the flour and carefully fold in.
Divide the mixture between the two tins and bake for 20 minutes or until the sponge is a pale golden brown and springs back when lightly pressed with a finger tip.
Turn out and leave to cool on a wire rack.
Whisk the cream until it forms soft peaks.
Hull the strawberries and cut them in quarters.
Fold them into the cream with the Cointreau and a little caster sugar to taste.
Fill the sponges with this mixture.
Place on a serving dish and chill for 3 hours.
When ready to serve dust the top with plenty of icing sugar.
Serving size: Complete recipe
Calories 8902 Calories from Fat 6121
% Daily Value*
Total Fat 680 g1046.6%
Saturated Fat 445.3 g2226.4%
Trans Fat 0 g
Cholesterol 3588.7 mg1196.2%
Sodium 2275.7 mg94.8%
Total Carbohydrates 450 g150%
Dietary Fiber 7.6 g30.4%
Sugars 357.8 g
Protein 38 g75.9%
Vitamin A 20% Vitamin C 222.3%
Calcium 162.4% Iron 55.2%
*Based on a 2000 Calorie diet