Summer is the season for strawberries so eat your fill of
juicy goodness with this delicious dessert.
What you need:
200g raspberry jelly
400g strawberries, hulled
Grated zest of
For the sponge cake base: unsalted butter, for greasing; 80g plain flour, sifted, plus extra for dusting; 6 eggs, separated; 150g caster sugar;
80g potato flour, sifted
Preheat the oven to 180°C. Grease a cake tin with butter and dust lightly with flour.
Beat the egg yolks with the sugar in a bowl until pale and fluffy. Whisk the egg whites to stiff peaks, then gently fold into the egg yolk mixture. Sift in the two flours, adding a little at a time.
Spoon the mixture into
the prepared tin and smooth the surface. Bake for about
40 minutes. Remove from the oven and leave to cool in
the tin, then turn out.
To make the strawberry topping: put the jelly into a pan, add 3 tbsp water and heat gently, stirring until syrupy,
then remove from the heat.
Put the strawberries into
a bowl, sprinkle with sugar and grated lemon zest and spoon on to the sponge cake base.
Spoon the raspberry syrup over and leave to cool before serving.
Will feed six people.
» From Recipes From An Italian Summer (Phaidon).