Cakes and Gateaux Recipes - Strawberry Mint Sponge

Ingredients

• 6-10 Fresh mint leaves, plus extra to decorate

• 175g caster sugar

• 175g butter

• 175g self raising flour

• 3 eggs

• 1.2 liters strawberry cream, softened

• 600ml double cream

• 30ml mint liqueur

• 350g fresh strawberries

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Method:

1. Tear the mint into pieces, mix with the sugar, and leave overnight. (Remove the leaves from the sugar before use.)

2. Preheat the oven to 190'C/375"F/Gas 5. Grease and line a 20cm/8in deep springform cake tin. Cream the butter and sugar, add the flour, and then the eggs. Pour the mixture into the tin.

3. Bake for 20 - 25 minutes, or until a skewer inserted in the centre comes out clean. Turn out on to a wire rack to cool. When cool, split into two layers.

4. Wash the cake tin and line with clear film. Put the cake base back in the tin. Spread with the ice cream, then cover with the top half of the cake. Freeze for 3-4 hours.

5. Whip the cream with the liqueur. Turn the cake out on to a serving plate and quickly spread a layer of whipped cream all over it, leaving a rough finish. Freeze until 1 0 minutes before serving. Decorate the cake with the strawberries and place fresh mint leaves around it.