Pleasantly surprise your guests when cutting into this meringue topped fruity gateaux that has the appearance of an iced fruit cake.
Ingredients
- For the strawberry jam
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- 550g/1lb 4oz jam
sugar with added pectin - 1
lemon, zest and juice - 1 kg/2lb 2oz fresh
strawberries, hulled and cut in half only if large
- 550g/1lb 4oz jam
- For the sponge
-
oil, for greasing flour, for dusting - 200g/7oz
butter, softened - 200g/7oz
caster sugar - ½ tsp
vanilla extract - 6 free-range
eggs - 350g/12oz
self-raising flour, sifted
- For the filling
-
- 600ml/1pt 1fl oz
double cream - 300g/11oz
strawberries, hulled and chopped - 2 tbsp
icing sugar
- 600ml/1pt 1fl oz
- For the Italian meringue
-
- 250g/9oz
caster sugar - 5 free-range
egg whites - 1 sprig holly
- 250g/9oz
Preparation method
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For the strawberry jam, sterilise 4-5 jam jars by washing in a dishwasher on the hot cycle, or wash in hot soapy water, rinse and dry in a low oven for 45 minutes.
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Place the sugar, juice and zest of the lemon and three tablespoons water into a large pan and heat slowly until the sugar is melted.
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Add the strawberries and stir gently.
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Bring to the boil and cook for 3-4 minutes, or up to 10 minutes if you prefer a thicker jam. The temperature should reach 105C/220F on a sugar thermometer.
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Leave to cool slightly, skimming off any froth with a clean spoon.
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Spoon the jam into the sterilised jam jars, seal and label.
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Preheat the oven to 190C/350F/Gas 5. Grease and flour two 23cm/10in sandwich tins.
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For the sponge, combine the butter, sugar and vanilla extract in a bowl or a free-standing mixer and beat until light and fluffy. Slowly beat in the eggs one by one.
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Fold in the sifted flour then pour the mixture into the prepared tins.
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Bake for 20-25 minutes until well-risen, golden brown and springy when pressed.
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Turn out onto a wire rack and leave to cool.
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For the filling, whip the cream until soft peaks form when the whisk is removed and fold in the chopped strawberries and icing sugar.
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For the Italian meringue, place the sugar and 125ml/4½fl oz water into a pan and slowly bring to the boil until the syrup reaches 121C/250F on a sugar thermometer.
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Meanwhile, place the egg whites into a clean bowl with a squeeze of lemon juice, and whisk until firm peaks form when the whisk is removed.
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As soon as the sugar reaches 121C/250F, remove the pan from the heat.
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Immediately resume whisking the egg whites. With the beater at its lowest speed, pour in the sugar syrup, in a steady stream, making sure the syrup is clear of the beaters.
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Continue beating for about five minutes, until the meringue is tepid.
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To assemble the cake, cut the sponges in half across so that you have four thin layers of sponge.
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Place one piece of sponge onto the serving plate and spread some of the strawberry jam then one-third of the strawberry cream on top.
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Repeat with the other sponges and remaining jam and cream until the four layers are complete.
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Spread the Italian meringue over the gateaux to cover completely.
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Rough up the meringue with a fork to create little peaks. Garnish with a sprig of holly.