Recipe Submitted by : The Dessert Cart [ <- Click for more such wonderful recipe from The Dessert Cart]

Ingredients for Topping :

250g punnet of strawberries
120g caster sugar
150ml fruity Riesling

Ingredients for Sponge :

3/4 cup caster sugar
3 eggs, separated
60 ml vegetable oil
60 ml green grape juice
2 teaspoons vanilla extract
Zest of 1 lemon, juice of half
3/4 cup plain flour
½ tsp baking powder
Extra strawberries for serving (optional)

Method

  • Pre-heat oven to 170˚C/338˚F.
  • Grease and line a 22 cm cake tin, allowing a little paper to sit above the top like a collar. Hull strawberries and slice in half lengthways, set aside.
  • Place Riesling in a small saucepan and bring to a gentle simmer for 3-4 minutes. Keep wine hot.
  • For the caramel; place the caster sugar in a clean, dry frypan. Cook over medium-high heat, swirling occasionally, until the sugar starts to melt at the edges and becomes clear. Draw the edges of the melting sugar into the middle. Stir occasionally until the caramel is golden brown. A little at a time, pour the hot Riesling into the caramel, stirring with the spatula. It will bubble ~ keep stirring and adding the wine. At the end there will be a thick, amber syrup. Pour this immediately into the bottom of the lined cake tin. Arrange the halved strawberries on top of the syrup, cut-side down, and make the cake batter.
  • Whisk egg yolks and half of the sugar until thick and pale., about 5-6 minutes. Pour the oil/green grape juice/lemon zest juice and vanilla bean extract into a jug, add slowly down the side of the bowl with the whisk running; continue to whisk for 1 – 2 minutes. Set aside, sift flour and baking powder over the top and gently fold in with a spatula.
  • In a clean bowl, whip the egg whites until foamy and add remaining sugar in small batches. Whip until you have a firm and glossy meringue. Fold 1/3 of meringue into the egg yolk mixture to loosen it, and then gently fold in the rest of the meringue. Pour into cake tin above caramel and strawberries. Bake for 30-35 minutes or until a skewer comes out clean and the top is golden brown. Leave to rest on the bench for 5-10 minutes (it may sink a little at this stage, don’t worry) and invert onto a cake stand or plate. Serve warm with double cream and extra strawberries on top (optional).

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