Dessert Recipes - Fresh Cream Gateau Recipe

Ingredients

• Oil, for greasing

• 4 eggs

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 50 g/2 oz/1/4 cup unsalted (sweet) butter, melted

• 150 ml/2/3 cup double (heavy) cream

• 60 ml/4 tbsp raspberry jam (conserve)

• Icing (confectioners') sugar, for dusting

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Method:

1. Grease and line a 20 cm/8 in deep round cake tin (pan) with greased, greaseproof (waxed) paper.

2. Whisk together the eggs and sugar in a bowl over a pan of hot water until thick and pale and the mixture leaves a trail when lifted out of the mixture.

3. Remove the bowl from the saucepan and continue whisking until cold. Sift half the flour over the surface and very lightly fold in with a metal spoon.

4. Sift the  remaining flour over and carefully drizzle the melted butter all round the edge. Fold in lightly and gently with a metal spoon until just mixed but no more.

5. Turn into the prepared tin and gently tap the tin on the work surface to settle the contents. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 35 minutes until risen, golden and the centre springs back when lightly pressed.

6. Allow to cool slightly, then turn out on to a wire rack, remove the paper and leave to cool completely. When cold, halve the cake horizontally.

7. Place one half, cut-side up, on a serving plate. Whip the cream until peaking. Spread over the cake half on the plate, then spread the jam over the cut side of the remaining half.

8. Lay, jam­ side down, on top of the cream. Dust the top with icing sugar and chill until ready to serve.