STRAWBERRY AND WALNUT CAKE
This light walnut sponge is filled with wild strawberries and cream and is absolutely delightful. However, if you would prefer a lighter version, you can use creme fraiche.
Provided by fetchgirl
Time 20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Pre-heat the oven o 180'C/Gas mark 4. Grease and base line an 8inch (20cm) deep round cake tin with greased greaseproof paper.
- Measure the eggs and sugar into a large bowl and whisk at full speed with an electric whisk until the mixture is thick and mousse-like and leaves a trail when the whisk is lifted out of the mixture. Sift the flour onto the mixture and lightly fold in with chopped walnuts. Turn into the prepared cake tin.
- Bake in the pre-heated oven for about 40-45 minutes until well risen, golden and firm to the touch. Allow the cake to cool in the tin for a few minutes, then turn out and leave to cool completely on a wire rack.
- When cold, cut the cake in three, horizontally. Fill lavishly with the whipped cream and strawberries. Spread the remaining cream over the top and sides of the cake and decorate with the reserved strawberries.
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