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Strawberry Gateau with Fresh Cream and Cointreau

Strawberry cake

Vanilla genoise sponge, layered with fresh cream and strawberries, laced with cointreau and finished with roasted almonds.

Serves 12

Preparation time 1 hour

Cooking time 25 mins

Cost per portion £0.36

Method for sponge
1. Melt 20g of butter and keep it aside to cool down.
2. Pre–heat the oven to 170˚C.
3. Grease a 7 inch loose bottomed cake tin with a teaspoon of melted butter, and line the base of the tin with some greaseproof paper, grease the paper with a tiny bit of butter, then dust the paper and the sides of the tin lightly with about 1 teaspoon of flour.
4. Whisk 4 eggs, 120g of sugar and 1 teaspoon of vanilla extract in a large bowl using an electric whisk until the mixture is thick enough to form a trail which holds its shape for a few seconds when you lift up the whisk (this is called the ‘ribbon’ stage).
5. Sieve 120g of flour over the egg and sugar mixture, and fold it in gently with a metal spoon.
6. Add the cooled and melted butter and then fold it in gently as well.
7. Bake it immediately in the centre of a pre-heated oven at 170˚C for about 25 minutes – check that the sponge is cooked by inserting a clean knife into the centre – it should come out clean and dry when the sponge is cooked through; if the knife comes out sticky, then put the sponge back in the oven for a few more minutes.
8. When the sponge is done keep it aside until it cools down, then use a knife to loosen it from the sides of the tin and then remove it and place it carefully onto a plate.

Ingredients for sponge
4 eggs
120g sugar
120g plain flour
20g butter (melted)
1 teaspoon vanilla extract

Cointreau Syrup:
Put the sugar, water and cointreau into a saucepan, and heat it all until it boils, then take it off the heat and keep it aside until it cools down.

Ingredients for Cointreau Syrup:
100g sugar
100mls water
30ml of cointreau


Method for crème chantilly
Whisk the cream, icing sugar and vanilla extract together in a large bowl until the cream is stiff enough to just hold its shape. (Whisk slowly when the cream starts to thicken – be careful to not over whisk, or it will turn into butter).

Ingredients for crème chantilly
500mls double cream
50g icing sugar
1 teaspoon vanilla extract

Final Assembly of Cake
1. Split the sponge carefully into two equal layers, and brush each half with the prepared syrup.
2. Spread a thin layer of raspberry jam onto the bottom sponge.
3. Put a layer of the soaked and chopped strawberries on top of the jam.
4. Put some of the crème chantilly on top of the strawberries and then cover it with the top half of the sponge.
5. Keep ⅓ of the crème chantilly aside in a piping bag (with a medium sized star nozzle) in the fridge; spread the rest of the crème chantilly on to the top and sides of the cake evenly using a metal spatula.
6. Use the toasted flaked almonds to cover the sides of the cake.
7. Pipe circular rosettes onto the edge of the top of the cake.
8. Brush the strawberries with some raspberry jam, then use them to decorate the centre of the cake; keep the finished cake in a fridge until ready to serve – it’s best eaten on the day that it is made.

Extra Ingredients for assembly and decoration of cake
Raspberry jam
Toasted flaked almonds
Fresh strawberries

Additional Information
This is a Genoise sponge and so does not need any chemical raising agent (i.e. no baking powder nor self raising flour), but relies instead on the air that is whisked in to the eggs and sugar to give volume to the cake. It is very important to whisk the eggs and sugar to the ‘ribbon’ stage and also to ‘fold’ the flour in – i.e. stirring without deflating.
I learnt this recipe at a cordon bleu cooking school, and it has become a regular feature on birthdays for friends and family.
If you can plan ahead, soak 250g of chopped strawberries in the cooled syrup for a few hours, and then strain the strawberries. Keep the strawberries aside for the filling, and keep the syrup to soak the sponge.

Nutrition Information

Nutrition per 100g per portion RDA women RDA men RDA child
Energy 350 kcal 364 kcal 18% 15% 20%
Protein* 5.4 g 5.6 g 13% 10% 24%
Carbohydrate* 33 g 34 g 15% 11% 15%
Total Sugars* 26 g 27 g 30% 22% 31%
Total Fat 22 g 23 g 33% 24% 33%
Polyunsaturates* 1.4 g 1.4 g
Mono Unsaturates* 7.2 g 7.5 g
Saturated Fat 12 g 12 g 61% 41% 61%
Fibre* 0.7 g 0.7 g 3% 3% 5%
Salt 0.1 g 0.1 g 2% 2% 3%

* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.

Allergens: Wheat, Gluten, Nuts, Milk, Egg

Cost per recipe: £ 4.30
Cost per portion: £0.36