Ingredients
- 3 eggs
- 75 g caster sugar
- 75 g flour
- 1 measure Fraiser Whisky Liqueur
- Macerated strawberries & Fraiser Whisky Liqueur syllabub to decorate – see recipe see recipe for Macerated strawberries
Servings:
Instructions
- Pre-heat oven 180°C.
- Make a whisked sponge by whisking together eggs and sugar until the whisks leave a substantial trail behind. It should be really thick and pale cream in colour.
- Fold in flour gently, with a spatula, taking care not to knock out the air bubbles.
- Spoon the cake mix into tin - individual cakes or one Swiss roll tray if preferred.
- Bake for 10-12 minutes until well risen and set.
- Remove from tin and cool on a wire tray. Drizzle with the measure of Fraiser Whisky Liqueur.
- Wait until the cakes are cold before decorating with syllabub and macerated berries.
Recipe Notes
A wonderful dessert for a summer's day with Fraiser Whisky Liqueur