Prep 35 mins
Cook 25 mins
Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) This cake is a sponge cake.
- 5 ounces plain flour
- 2 ounces cornflour
- 1 pinch baking powder
- 1 lemon, rind of, finely grated
- 5 large eggs
- 7 ounces caster sugar
- 8 -10 tablespoons strawberry jam
- 4 tablespoons water
- 2 ounces blanched and chopped almonds, toasted
- 1 lb fresh strawberries
- Oil two 9 1/2 - 10 inch sponge tins, line the base with greaseproof paper and dust with flour.
- Sift together the flour, cornflour, and baking powder two or three times.
- Break the eggs into a large bowl and whisk for 1 - 2 minutes either using electric beaters or a rotary whisk.
- Place the bowl over a saucepan of simmering water.
- Add the sugar and whisk over the heat until the mixture is creamy.
- Remove from heat and whisk until mixture is cool and the beaters leave a trail when lifted above the mixture.
- Gently fold in the flour a little at a time finally adding the grated lemon rind.
- Divide the mixture between the two tins and bake in a fairly hot oven (GM 5, 375°F, 190°C) for about 25 minutes.
- Remove the tins and cool on a wire rack.
- Spoon the jam and water into a small saucepan, bring to the boil and bubble to a thick glaze.
- Brush one surface of the sponge with the glaze and sandwich the layers together.
- Brush the sides with more jam and press the nuts into the sides with a small palette knife.
- Lift the cake onto a flat serving plate.
- Arrange the strawberries on top halving them if large, brush with remaining glaze and serve.