Jubilee Strawberry Dessert

NOTES
A Platinum Jubilee dessert is garnished with fresh borage flowers from the garden.

Ingredients:

85g 3 oz Castor Sugar
3 Large Free Range Eggs
85g 3 oz S R Flour
(2 teaspoons Glycerin or mild oil– to moisten – optional)
Oil to grease baking tin
½ fresh Orange – juice
1 Punnet of Fresh Strawberries (we used Tiptree farm strawberries)
1 tablespoon Tiptree Little Scarlet Strawberry Conserve
2 dessert spoons Crème Fraiche
300 ml Fresh Double Cream
Fresh Borage flowers to decorate

Method

Lightly oil a ring mould baking tin and set oven Fan 180c
Sift flour onto a plate and put in a warm place
Whisk sugar and eggs in a bowl over a pan of hot water (not touching the base)
until very pale and fluffy, this may take 5 minutes. Remove from heat and
continue whisking until cold.
Gradually fold in sifted flour
Pour oil or glycerin around the edge of the bowl and fold into the mixture.
Pour cake mixture into the baking tin, place on a baking sheet and put in centre
of the oven.
Bake for about 22 minutes, test. Turn onto cake rack and allow to get cold.
Place cake on serving plate and cut through the centre, remove top half.
Squeeze fresh orange juice on base of sponge.
Whip the cream and mix half the cream with crème fraiche and Tiptree Little
Scarlet Strawberry Conserve. Put remaining whipped cream in a piping bag.

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