Strawberry an­gel food cake and mas­car­pone

Im­press guests on a beau­ti­ful sum­mer’s day with this de­li­cious sweet treat from Steve Groves, Head Chef of Roux at Par­lia­ment Square

EDP Norfolk - - FOOD & DRINK -


FOR THE CAKE 125g plain flour 100g caster sugar 200g caster sugar 300g egg whites 2 limes, zest and juice Pinch of salt

1tsp cream of tartar 1 vanilla pod


500g straw­ber­ries 50g caster sugar

FOR THE MAS­CAR­PONE CREAM 250g mas­car­pone

100g dou­ble cream lightly whipped 50g caster sugar

1 vanilla pod



1. Pre­heat the oven to 170c (Fan).

2. Pre­pare a 10” square cake tin by lightly greas­ing and lin­ing the bottom with grease­proof pa­per.

3. Whisk the egg whites un­til frothy, add the lime juice and zest, salt, cream of tartar and seeds from vanilla pod and con­tinue to whisk un­til soft peaks.

4. Whilst still whisk­ing grad­u­ally in­cor­po­rate the sugar, whisk to firm peaks.

5. Sieve the flour and 100g caster sugar over the egg whites and gen­tly fold in en­sur­ing no flour pockets.

6. Trans­fer the mix­ture to the cake tin and bake for 30-40 min­utes or un­til a skewer comes out clean when in­sert­ing into the cen­tre.

7. Allow to cool then di­vide into 3cm x 9cm por­tions. STRAWBERRY CON­SOMMÉ

1. Place sugar and straw­ber­ries in a sand­wich bag, seal the top or tie with string.

2. Bring a pan of water large enough to hold the sand­wich bag to the boil.

3. Re­duce heat so that water is barely sim­mer­ing and drop the bag in the water. Leave it here for an hour or so.

4. Strain through a muslin cloth and chill. MAS­CAR­PONE CREAM

1. Beat the mas­car­pone, sugar and seeds for the vanilla pod un­til smooth, fold in the whipped cream, trans­fer to a con­tainer and allow to firm up in the fridge for at least an hour.

2. Serve the cake topped with a nice spoon­ful of the cream and some fresh straw­ber­ries dressed in a lit­tle of the con­sommé, then it is best to pour the strawberry con­sommé at the ta­ble to avoid too much of it soak­ing into the cake.

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