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Saturday, 5 September 2009

Strawberry Sponge

I was watching Economy Gastronomy on TV and they poached some strawberries with sugar and served it with shortbread. When I was in the supermarket I saw some strawberries that had been reduced in price and it reminded me of this recipe. However, I didn't want to make shortbread, I thought it might be nicer with a sponge base to soak up the juices from the strawberries.

You could use any sponge recipe, you only want one sponge, so generally you would half the quantities for a sandwich sponge. Here is what I used:

60g butter
60g caster sugar
75g self-raising flour
1/4 tsp Baking Powder
1 egg
Cream the butter and sugar together.
Add the egg and beat it into the creamed mixture.

Have you heard of a Spon? It's a two-sided wooden spoon, both sides are concave and the theory is that they are better for beating, it was invented by a guy in Auchtermuchty, which is where my mother lives and she gave me two of these at Christmas. It is very good for beating cake mixes.
Here is the finished sponge.



I put a whole punnet of strawberries in a pan with a tablespoon of caster sugar.

and simmered them gently until the juices started to run but the berries were not to soft.

Then I put the sponge into a dish (not on a plate as there is too much juice) and arranged the strawberries on top.
Serve with cream, greek yogurt, icecream or, like me you could use creme fraiche.

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4 Comments:

At 5 September 2009 at 23:46 , Blogger Traceyr said...

Gorgeous - yum yum x x

 
At 6 September 2009 at 01:49 , Blogger Chow and Chatter said...

yummy great sponge

 
At 6 September 2009 at 03:17 , Blogger LDH said...

Oh, yes! This looks delightful!

 
At 13 September 2009 at 19:53 , Blogger Chele said...

Sounds devine! I've somehow managed to miss the show completely, I dare say it will be repeated at some point so I'll defo make sure I watch it then if it makes you create cakes like this ;0)

 

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I love to read your comments and try to reply when I can. I have had to enable comment moderation due to high levels of spam, so it may take a little time before your comment is visible. Please let me know if you make one of my recipes or if you have any questions I will try to answer them. Janice

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