Strawberry gateau recipe

Save to binder     Add to meal plan    

This recipe has been added to your binder

 
  • 5 starsRating: 5 stars (42 ratings)

  • Add your rating:
130510 HERO
  • Rating: 5 stars
  • Cost per serving: 79p
  • 45 mins to prepare and 45 mins to cook Takes: 45 mins to prepare and 45 mins to cook
  • 10 Serves: 10

Preheat oven to 180°C, 350°F, Gas 4.

Separate the egg yolks and place in a bowl with 200g (8oz) caster sugar. Place over a pan of simmering water and whisk until mixture has trippled in volume. Remove from the heat and continue to whisk until cooled. Carefully, sift flour and salt onto the top of the whipped eggs and sugar mixture. With a spatula very gently fold the dry ingredients together with the melted butter into the egg and sugar mixture.

In a clean bowl whip the egg whites until stiff. Very gently fold the egg whites into the mixture using a figure of eight motion. Pour into a 20cm (8 inch) tin which has been greased and base lined with parchment paper. Bake in the oven for 30 – 35 minutes until golden brown and the cake is springy to the touch and coming away from the sides.

Turn out onto a cooling rack and remove the lining paper. When completely cooled slice in half horizontally. Using the cake tin as a mould, line it with cling film letting it hang over the sides.

Wash and half the strawberries vertically, keeping a few whole for garnish. Whip the cream together with 100g caster sugar. Place one half of the sponge in the bottom of the tin. Drizzle the strawberry syrup over the sponge cake and place half the strawberries verticaly around the tin (flat side towards the tin). Reserve a little of the whipped cream for the top.

Cut the remainder of the strawberries into small pieces and add to the remainder of the whipped cream. Spoon the whipped cream and strawberries into the mould being careful not to dislodge the vertical strawberries. Place the remaining sponge half on too.

Add the food colouring to the remainder of the cream and spread over the top of the gateaux. Decorate with the reserves strawberries. Place in the fridge for 30minutes to firm up. Carefully unmould from the cake tin using the cling film and place on a serving plate.

I have cooked this     4

blog comments powered by Disqus

Click this button to print this recipe in an easy to read format

Enter your mobile number to receive the ingredients for this recipe by text

Enter an email address to receive the ingredients for this recipe by email

  • 400g (16 oz) strawberries
  • 150ml double cream
  • 300g (12 oz) caster sugar
  • 6 eggs
  • 200g (8 oz) plain flour
  • 200g (8 oz) butter melted and cooled
  • 50ml strawberry syrup
  • a drop of red food colouring
   Shop ingredients   
Each serving contains
  • Calories 490 25%
  • Sugar 38g 42%
  • Fat 29g 41%
  • Saturates 16.6g 83%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.

Text me the ingredients

You should receive a text message shortly with the ingredients.

Close window

Email me the ingredients

Simply enter an email address below to receive the ingredients for this recipe by email

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

Please wait while we send your email

There was a problem sending your email

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

You should receive an email shortly with the ingredients.

Close window

Ways to shop

Look out for this basket to buy recipe ingredients.
Learn more  

Click here to shop  

Remove from binder?

Close popup

Are you sure you want to remove this recipe from your binder?

Yes Cancel

Friends who have cooked this recipe

Close popup
Loading

working..
Something went wrong Close popup