First I made the custard, different from the ice cream from last weekend, it was just two egg yolks, milk, sugar and cornflour. I think I could have heated this a little longer as my cooled custard was still quite runny but I was nervous of burning the milk...then I cooled this down and whacked it in the fridge covered with clingfilm touching the top of the custard to stop a skin forming.
Then onto the sponge cake. The recipe calls for one cake, with no fat so a very light sponge. Just three egss, 150g of flour, sugar and baking powder. Followed the recipe exactly and and it was cooked in just 30 mins. Here it is just cooling:
Then I got on with the strawberries, I macerated 2/3 of them in sugar.
The hardest part of the recipe is assembling the cake. I had to slice it into three layers which wasn't that easy with a bread knife, although none of the fell apart which I think was quite lucky.
As I mentioned earlier my custard was a little runny and I ended up with a few more strawberries in the middle layer than the bottom, as you can probably see, then a nice topping of cream and a few strawberries for the top.
And hey presto! Super easy actually! It tasted great, the sponge was airy and light (if you've ever eaten a Chinese sponge cake it was very similar to this), lots of strawberry flavour and plenty of cream and custard! Overall, a success!! Now I have two egg whites left.. what to do?!
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