Eggless Strawberry Fraisier Dessert Box
The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Equipment
- 2 bowls
- 1 balloon whisk
- 1 Electric hand beater
- 1 Piping bag
- 1 2A nozzle
- 4" Dessert box
Ingredients
Eggless orange sponge
- 105 g buttermilk cultured
- 25 g oil
- 50 g castor sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp apple cider vinegar
- Pinch of salt
- Zest of 1 small orange
- 85 g all purpose flour maida
Whipped cream
- 150 g cream 25% fat , chilled
- 2 tbsp icing sugar
- 100 g cream cheese chilled
Strawberries for filling
- 50 g strawberries similar size sliced for sides
- 30 g strawberries chopped for filling
- 15 ml Cointreau to moisten the sponge
Garnish
- Strawberries, tangerines/kumquats, edible flowers, mint
Instructions
Eggless orange sponge
- Preheat the oven to 180C. Lightly grease and line a 6" tin with parchment.
- In a large bowl, add all the ingredients and give them a good whisk.
- Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
- Stamp out a 4" square using the dessert box as a guide.
Whipped cream
- In a large bowl whip the cream with icing sugar until light and slightly moussey.
- In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.
Assemble
- Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
- Line the sides of the box with the strawberries slices.
- Top with about 40g diced strawberries.
- Pipe over with the cream filling.
- Garnish with fresh strawberries etc.
- Serve immediately or refrigerate until required.