Strawberry Genoise Sponge - James Martin Chef

Name: Strawberry Genoise Sponge - James Martin Chef
Ingredients: 8 medium eggs; 250g caster sugar; 250g plain flour; 50g butter, melted; 400g strawberries, half of the portion blitzed and the other half sliced; 400ml double cream, whipped; 12 large strawberries; 150g caster sugar, heated to a caramel; A few edible flowers; Preheat the oven to 180c.; Grease a 23 cm springform cake tin lightly with butter, and line the base with baking parchment paper.; In a KitchenAid/electric mixer, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.; Spoon the mixture evenly into the tin, and bake for 30 minutes. After, allow to cool in the tin for 5 minutes, then pop onto a cooling rack.

www.jamesmartinchef.co.uk

This delightful sponge cake is filled with cream and strawberries and topped with icing sugar, caramel glazed strawberries & edible flowers!

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Ingredients

8 medium eggs
250g caster sugar
250g plain flour
50g butter, melted
400g strawberries, half of the portion blitzed and the other half sliced
400ml double cream, whipped
12 large strawberries
150g caster sugar, heated to a caramel
A few edible flowers
Preheat the oven to 180c.
Grease a 23 cm springform cake tin lightly with butter, and line the base with baking parchment paper.
In a KitchenAid/electric mixer, whisk the eggs and sugar to a ribbon stage, then fold in the butter and flour.
Spoon the mixture evenly into the tin, and bake for 30 minutes. After, allow to cool in the tin for 5 minutes, then pop onto a cooling rack.