Strawberry sponge cakes made a regular appearance for dessert so I couldn't let summer pass without sharing a recipe for a GLBTK version of what is one of my favourites...
For the cake:
Preheat fan oven to 150d (fan oven). Line 2 7" sandwich tins with baking parchment.
Separate the eggs.
Add the honey, vanilla and almond extract to the egg yolks. Whisk until doubled in volume and pale in colour.
Fold the ground almonds and baking powder into the egg yolk mixture.
In a clean, 100% grease free bowl, whisk the egg whites until holding stiff peaks & opaque.
Lastly, using a large spoon fold in the egg whites (1/4 at a time), until well mixed in.
Divide mixture evenly between the prepared sandwich tins. Bake for 17-20 minutes until well risen, pale golden and springy to touch.
Allow to cool in the tin for 5 minutes before removing. Set aside to cool on a wire rack.
- 300g strawberries, sliced
- 250g whipped cream with 1 tsp vanilla extract added for flavour
- 50g grated dark chocolate
- 25g dark chocolate, melted
Sandwich the cakes together with sliced strawberries & whipped cream.
Top with more sliced strawberries & finish with a coating of whipped cream and grated chocolate.
Drizzle with melted dark chocolate.
Refrigerate until ready to serve.
This is a great summer dessert as it's quite light and refreshing. If you can't get your hands on Wexford strawberries, please make sure you're buying Irish and supporting local producers.