Glazed strawberry sponge

Glazed strawberry sponge

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Prepare a sponge sandwich, and allow to cool. Whip 3/4 cup cream with 2 teaspoons sugar. Lightly mix 1 cup sliced strawberries into the cream to spread as a filling on one half of the sponge. Top with the other half. Top with washed and hulled strawberries to cover. Brush with redcurrant jelly melted over a gentle heat with a little water. Leave to set before serving.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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