Jubilee strawberry dessert
A Platinum Jubilee dessert is garnished with fresh borage flowers from the garden
- 85g 3 oz Castor Sugar
- 3 Large Free Range Eggs
- 85g 3 oz S R Flour
- (2 teaspoons Glycerin or mild oil– to moisten - optional)
- Oil to grease baking tin
- ½ fresh Orange - juice
- 1 Punnet of Fresh Strawberries (we used Tiptree farm strawberries)
1 tablespoon Tiptree Little Scarlet Strawberry Conserve
- 2 dessert spoons Crème Fraiche
- 300 ml Fresh Double Cream
- Fresh Borage flowers to decorate
- Lightly oil a ring mould baking tin and set oven Fan 180c
- Sift flour onto a plate and put in a warm place
- Whisk sugar and eggs in a bowl over a pan of hot water (not touching the base) until very pale and fluffy, this may take 5 minutes. Remove from heat and continue whisking until cold.
- Gradually fold in sifted flour
- Pour oil or glycerin around the edge of the bowl and fold into the mixture.
- Pour cake mixture into the baking tin, place on a baking sheet and put in centre of the oven.
- Bake for about 22 minutes, test. Turn onto cake rack and allow to get cold.
- Place cake on serving plate and cut through the centre, remove top half.
- Squeeze fresh orange juice on base of sponge.
- Whip the cream and mix half the cream with crème fraiche and Tiptree Little Scarlet Strawberry Conserve. Put remaining whipped cream in a piping bag.
- Spread strawberry cream mix onto the cut surface of the base cake
- Replace the top part of the cake and fill the centre with fresh strawberries cut in half
- Decorate the cake with more strawberries, cream rosettes and fresh borage flowers