Strawberry sponges with macerated berries

Strawberry sponges with macerated berries
Print Recipe
Strawberry sponges with macerated berries
Print Recipe
  1. Pre-heat oven 180°C.
  2. 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.
  3. Fold in flour gently, with a spatula, taking care not to knock out the air bubbles.
  4. Spoon the cake mix into tin - individual cakes or one Swiss roll tray if preferred.
  5. Bake for 10-12 minutes until well risen and set.
  6. Remove from tin and cool on a wire tray. Drizzle with the measure of Fraiser Whisky Liqueur.
  7. 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

Buy our latest book...

Recent Recipes

Fragrant Hemp Seed & Cherry Slice

This wonderfully #hygge combo of roasted hemp seeds, mint, lavender and rose petals, serve not only as a relaxing enjoyable infusion but also adding extra nuances to your favourite sponge.

Read More »

Chanterelle Soufflé Omelette

A forest walk provided our first late summer chanterelles. As I brushed each one with my clean paintbrush, kept in a drawer for such occasions, I pondered on what to cook and decided on this omelette. Yes that would do nicely so here is my version for two.

Read More »

Organic native Shetland beef pot roast:

This fabulous Native Shetland Kye, farmed on Uradale by the Eunson family, is on Slow Food’s International Ark of Taste as a heritage food to be treasured and enjoyed. Available locally on Shetland & by mail order. We buy it regularly and it’s absolutely delicious.

Read More »