Strawberry Splits
Soft sponge circles are filled with lightly whipped cream and sweet English strawberries, then served with a fresh strawberry, lime, and mint compote for an easy, summery dessert.
Ingredients
- 8 medium free-range eggs
- 280 g caster sugar
- 140 g plain flour
- 140 g salted butter, melted
- 500 g small, sweet English strawberries, hulled
- ½ tsp vanilla extract
- 5 mint leaves, chopped
- 2 tbsp icing sugar, heaped, plus extra to dust
- 254 ml double cream, very lightly whipped
- Undefined icing sugar, optional
For the strawberry compote
- 250 g ripe strawberries, chopped into small pieces
- 2-3 tbsp icing sugar
- 2-3 tbsp lime juice
- Zest from one lime
- 2 tbsp fresh mint, finely chopped
Instructions
- Preheat oven to 220C, Gas 7.
- Line two 37x25cm Swiss roll tins with silicone paper.
- Whisk eggs and caster sugar until thick and creamy, with a trail that stays on top for 10 seconds.
- Fold in sieved flour and melted butter. Spread onto lined trays, then bake for 6-8 minutes, until set and slightly shrunken.
- Turn out onto tea towels; sponge should fall out cleanly. Flick 2-3 tsp of cold water over the back of the paper, spread lightly, then peel away when cool.
- Meanwhile, halve the strawberries and fold three-quarters of them with vanilla powder and icing sugar into the lightly whipped cream.
- Cut out two 15cm circles from each sponge. Use trimmings for other desserts or freeze.
- Fill half the circles with cream and strawberry mixture, fold to form a full split, dust with icing sugar, or brand with a skewer for effect.
For strawberry compote
- Mix strawberries, icing sugar, lime zest and juice, and mint; infuse for ten minutes.
- Serve split with extra cream and compote.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
355
Calories
26G
Fat
4G
Saturates
0.3G
Sugars
977G
Salt
11G
Protein
19G
Carbs
1G
Fibre
ⓘ UK Government Reference Intakes (RIs).
