Mamma Mia’s strawberry gateau
- 50g unsalted butter
- 4 large eggs
- 125g caster sugar
- 125g plain flour
- 1 drop vanilla essence
- 200g Asda Strawberry Jam, stirred
- 300g strawberries, halved
- 284ml tub Elmlea Double Cream Alternative
Preheat the oven to 180C/160C Fan/Gas 4. Grease a deep 23cm round cake tin with a little of the butter and line with baking paper.
Melt the remaining butter. Allow to cool slightly but not solidify.
Using an electric hand-mixer beat together the eggs and sugar over a pan of gently simmering water until the mixture is thick, pale and mousse-like.
Sift half the flour over the mixture and fold in gently with a metal spoon. Pour the butter around the edges of the bowl and fold in. Add the vanilla, then sift and fold in the remaining flour.
Pour the mixture into the tin and bake for 35-40 mins until lightly browned on top. Allow to cool slightly in the tin, then turn out to cool on a wire rack.
Halve the cake and spread the middle with jam. Beat the Elmlea until thick, then spread around the cake. Decorate with the strawberries and serve.