Strawberry sponges with macerated berries
Strawberry sponges with macerated berries
  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