I just bet that some of you have made oodles and oodles of strawberry jam by now, using the fresh strawberries that are in abundance at all the farm shops and in our gardens. Ohh, strawberries, the very essence of summertime, are they not?
I have many fond memories of picking strawberries when I was a girl . . . both wild ones and cultivated ones . . . I think I was one of those naughty people that ate more than I picked, but oh well . . . who could blame me?
Does anything on earth taste any better than a strawberry just picked and warm from the sun? I think not!!
I always made scads and scads of strawberry jam each year when my children were growing up, both freezer jam, which was pretty easy and the cooked, which was also a bit of a doddle for me. I always ran out before the end of the year too . . . it seemed that I never quite made enough.
I never make it anymore . . . there is only the two of us in this house and we would never get it eaten . . . so I just buy it now. My favourite is Bon Maman . . . I like the one that has the wild and regular berries mixed. Tiptree is also a real favourite.
Anyways, if you have some freshly made strawberry jam that you are wanting to showcase in a very special way. Look no further!!!
Quick. Easy. Ethereal. Delicious little clouds of summertime joy. The perfect teatime treat.
Makes about 10
Delicious little sponge cake mounds, filled with whipped cream and fresh strawberry jam.
For the sponge:
2 medium free range eggs
3 ounces of caster sugar (scant 1/2 cup)
3 ounces of self raising flour (scant 2/3 of a cup)
strawberry jam and whipped cream
Preheat the oven to 200*C/400*F/ gas mark 6. Grease several flat baking sheets. Set aside.
Measure the eggs into a bowl, Whisk lightly. Add the sugar and then whisk well (an electric whisk is helpful here) until thick, creamy and almost white in colour. The mixture should leave a trail when you lift the whisk out of the bowl. Fold in the flour.
Drop by small spoonfuls, leaving lots of space in between on the baking trays. (It will spread) Bake for about five minutes. Remove from the oven and leave to sit on the pan for several minutes before scooping off to finish cooling on a wire rack.
Once completely cold, put together in pairs with oodles of strawberry jam and whipped cream in the middle. Dust with icing sugar and serve.