Introduction
Indulge in a delightful and refreshing dessert that celebrates the sweet flavors of summer – a strawberry traybake with a rich custard cream topping. This recipe combines fluffy sponge cake, luscious strawberries, and a hint of jelly for an enjoyable treat perfect for any occasion. Let’s dive into the ingredients and the method to create this delectable dessert.
Detailed Ingredients with measures
Olive oil: a drizzle for greasing
3 large free-range eggs: for the sponge
125g golden caster sugar: sweetener for the sponge plus 1 tablespoon for the strawberries
125g self-raising flour: to create a light sponge
600g strawberries: fresh and sweet, plus one for garnish
1 x 135g pack of strawberry jelly: to add a fruity finish
50g flaked almonds: for a crunchy topping
300ml double cream: for a rich and creamy element
1 x 400g tin of custard: to mix with the whipped cream
Prep Time
Approximately 25 minutes for preparation.
Cook Time, Total Time, Yield
Cook time is about 15 minutes, totaling around 1 hour and 40 minutes including chilling time. This recipe yields approximately 9 squares of delicious traybake.
Follow the method outlined, and enjoy a homemade dessert that’s bursting with flavors and is sure to impress your family and friends!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 180°C/350°F/gas 4. Grease and line a 23cm square loose-bottomed tin with a little olive oil.
Step 2: Prepare the Cake Batter
Crack the eggs into a bowl, add 125g of sugar, and beat together for 5 minutes, or until very light and fluffy. Sift and fold in the flour until combined. Pour into the prepared tin and bake for 12 to 15 minutes, or until a skewer inserted comes out clean. Leave to cool.
Step 3: Prepare the Strawberries
Wash, hull, and quarter the strawberries, reserving one for later, then place them in a bowl. Grate in the remaining strawberry, toss everything together, and set aside.
Step 4: Prepare the Jelly
Prepare the strawberry jelly according to packet instructions and place it in the fridge to cool.
Step 5: Assemble the Cake
Once the jelly and sponge are cold, scatter the strawberries over the sponge, then pour over the jelly and place in the fridge for 1 hour, or until set.
Step 6: Toast the Almonds and Whip the Cream
Toast the flaked almonds in a small dry pan until golden (keep an eye on them, as they will burn!). Whip the cream to soft peaks in a large bowl, then fold in the custard.
Step 7: Serve the Traybake
Cut the traybake into squares and serve topped with the custardy cream, flaked almonds, and remaining strawberries.
Notes
Note 1: Baking Time
Ensure to check the cake at the 12-minute mark; the baking time may vary slightly based on your oven.
Note 2: Strawberry Preparation
Be careful while handling strawberries; gently wash and hull them to avoid bruising.
Note 3: Custard Consistency
For a smoother consistency, make sure the custard is well incorporated into the whipped cream.
Note 4: Serving Suggestions
This traybake can also be served with additional cream or a drizzle of honey for added sweetness.
Note 5: Storage
Store any leftovers in an airtight container in the refrigerator and consume within a few days for optimal freshness.
Cook techniques
Greasing and Lining a Baking Tin
To prevent sticking, use a little olive oil to grease the bottom and sides of the tin. Line the bottom with parchment paper, allowing the edges to hang over for easy removal.
Beating Eggs and Sugar
Incorporate air into the mixture by beating the eggs with sugar for about 5 minutes, which will create a light and fluffy texture essential for a successful sponge.
Sifting and Folding in Flour
Sift the self-raising flour over the egg mixture to remove any lumps and fold it in gently. This helps maintain the volume of the mixture, resulting in a fluffy sponge.
Preparing and Cooling Strawberry Jelly
Follow the packet instructions for making strawberry jelly, then allow it to cool completely in the fridge. This ensures proper setting and texture.
Whipping Cream
Whip double cream until soft peaks form. This involves beating the cream until it thickens but is still pourable, allowing for a smooth and airy topping.
Toasting Flaked Almonds
Toast the flaked almonds in a small dry pan over medium heat until golden, stirring frequently to prevent burning. This enhances their flavor and adds crunch to the dish.
FAQ
Can I use a different type of oil instead of olive oil?
Yes, you can use another neutral oil, but olive oil adds a distinct flavor that complements the dish.
What if I don’t have golden caster sugar?
You can substitute it with regular caster sugar; the color may be slightly different, but the taste remains similar.
How do I know when the sponge is cooked through?
Insert a skewer into the center; if it comes out clean, the sponge is done. If it comes out with batter on it, bake for a few more minutes.
Can I use frozen strawberries?
Yes, but it’s best to thaw and drain them well to prevent excess moisture in the dish.
How long can the dessert be stored in the fridge?
It can typically be stored in the fridge for up to 2-3 days, but it’s best enjoyed fresh for the best texture and flavor.
Conclusion
This delightful strawberry traybake combines the lightness of sponge cake with the refreshing flavor of strawberries and a creamy custard topping. The flaked almonds add a delightful crunch, making it a perfect treat for gatherings or a sweet finish to any meal.
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