Ingredients for 10
- 4 eggs, separated
- 100 g caster sugar
- 75 g plain flour
- 300 g Philadelphia Light
- 40 g icing sugar
- finely grated zest of half a lemon
- 300 g fresh strawberries
Instructions
- Heat the oven 200⁰C, gas mark 6 and have ready 2 baking sheets lined with baking parchment.
- Put the egg yolks in a bowl with 75g of the caster sugar and whisk until almost white. Whisk the egg whites until stiff and then whisk in the remaining 25g of sugar until shiny. Fold the egg whites into the yolk mixture and then fold in the flour.
- Place dessertspoons of the mixture onto the baking sheets allowing room for spreading. Bake for about 10 minutes or until risen and golden. Leave to cool.
- Mix together the Philly, icing sugar and lemon zest. Puree about a third of the strawberries.
- Top half the sponges with a spoonful of Philly mixture and add some strawberries and strawberry puree. Top each with another sponge and serve if liked with a dusting of icing sugar and any remaining strawberries.
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