Preparation time: 15 minutes
Cooking time: 35-40 minutes
Serves 12
5 large eggs
150g/5oz caster sugar
a few drops vanilla essence
150g/5oz plain flour, sifted
100ml/4floz Filippo Berio Mild & Light Olive Oil
Filling:
150ml/ ¼ pt double cream
150g/5oz strawberries, halved
3 tbsp strawberry conserve
Icing sugar to dust
1. Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Oil and base line two 20cm/8in round sandwich tins. Use an electric whisk to whisk the eggs, sugar and vanilla together in a large bowl until they are really thick enough to leave a trail on the surface, when the whisk is lifted.
2. Gently fold in half the flour with a metal spoon, then half the oil. Repeat, working very lightly. Pour the mixture into the prepared tin. Bake for 35-40minutes or until golden and springy to the touch. Cool for 10 minutes; remove tins, then transfer to a wire rack and leave until cold.
3. To decorate, whip the cream until it forms soft peaks; mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.
www.filippoberio.co.uk/recipes
Tags: Add new tag, cake, cream, June, sponge, strawberry
Recipe
1 small onion
1 medium carrot (or two small ones)
200g overripe fresh tomatoes
2 rashers bacon
1 carton passata
1 tablespoon tomato puree
1 tablespoon plain flour
sprigs of rosemary, thyme and basil
1 bay leaf
2 vegetable oxo
1 tablespoon sugar
half a pint of boiling water
125ml double cream
a dash of olive oil
Method
Cut carrot, onion and bacon into small pieces, fry in a small amount of olive oil in a saucepan.
When the onion is soft, prick the skins of tomatoes and add to the saucepan.
Add herbs.
Fry for one more minute, then sprinkle on plain flour and stir quickly until flour has coated the mixture and browned slightly.
Slowly add boiling water, stirring all the time.
Put a lid on the saucepan and simmmer for 30 mins.
Remove from the heat and blend the mixture using a hand blender or jug blender. If you don’t have a blender, then strain the mixture and rub through a sieve.
If you used a blender, strain through a fine mesh strainer and rub through as much as possible.
Return the liquid to the cleaned-out saucepan.
Add the carton of passata, tomato puree, crumbled oxo cubes and sugar.
Stir to mix and dissolve sugar and stock powder.
5 minutes before serving, add the cream, heat through and simmer gently to thicken.
Serve in bowls with a swirl of cream and chopped parsley if in season.
Eat with crusty bread.
Recipe by Jean Smith.
Leftover soup meal ideas:
Add minced garlic and use as a spaghetti sauce base – add julienne of ham, tongue and mushroom for Spaghetti Milanese or cooked beef mince and oregano for a Spaghetti Bolognese.
Tags: cream, homemade, recipe, soup, tomato