Recipes
Date posted: 02/02/2018
Ingredients
| Stork baking packet | 100g |
| Tate & Lyle Fairtrade Caster sugar | 100g |
| Everyday Favourites large fresh eggs | 2 |
| Everyday Favourites self raising flour | 100g |
| Everyday Favourites strawberry jam | 50g |
| Everyday Favourites UHT dairy whipping cream | 50g |
| Strawberries | 100g |
| Heather Cameron meringue nests 3 Inch | 25g |
Method
- Cream margarine and sugar together in a bowl, beat in the eggs and fold in sifted flour. Pour into a lined sandwich tin and bake at 170°C, or gas mark 3, for 20 minutes until springy in the middle. Cool on a wire rack.
- When cool, slice sponge in half and cut out 20 even small rounds.
- On one half of the rounds, spread the jam, pipe on whipped cream, place on sliced strawberries, and crumble the meringue on top of the strawberries. Top with the remaining sponge round and sprinkle with sieved icing sugar if desired.