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
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
FOR THE STRAWBERRY CONSOMMÉ
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.