This is my interpretation of the strawberry galette Constance Spry and Rosemary Hume served at the lunch they cooked for coronation guests in the Great Hall at Westminster School. It's best made on the day of eating. You can buy St-Germain elderflower liqueur from some branches of .
FOR THE SPONGE:
- Sunflower oil, for greasing
- 85g caster sugar, extra for dusting
- 85g plain flour, sifted, extra for dusting
- A pinch of salt
- 3 medium eggs
- Finely grated zest of 1 lemon
FOR THE STRAWBERRIES:
- 450g ripe strawberries, hulled and finely sliced
- 3 tablespoons St-Germain elderflower liqueur
- 2 tablespoons icing sugar (or to taste)
FOR THE LEMON ICING:
- 170g sifted fondant icing sugar
- 3 tablespoons lemon juice
- A few curls of lemon rind (optional)
- Heat the oven to 180°C/mark 4/fan oven 160°C. Lightly oil 2 non-stick, 18cm-diameter Victoria sponge cake tins. Line the base of each with baking paper, brush again with oil and dust with sugar, then flour.
- Sift the flour and salt into a bowl. Place the eggs and sugar in another large bowl. If you have an electric whisk, beat until the mixture is pale and thick and leaves a trail when you remove the whisk. If doing it by hand, whisk over a pan of just simmered water and, once it reaches the right consistency, remove from the heat and continue to whisk until cool.
- Using a metal spoon, gently fold the flour and lemon zest into the mixture. Divide between the cake tins. Bake in the centre of the oven for 15 minutes, or until golden and slightly shrunk from the sides of the tin. Test by lightly pressing the cake with your fingertips. The mix will spring back leaving no indentation if cooked. Cool in the tin on a wire rack. After 5 minutes remove from the tin. Leave until cold. Once cold, peel off the paper.
- While the cake is cooking, macerate the strawberries. Place in a bowl and mix in the liqueur and icing sugar to taste. Remember that the cake will be quite sweet once iced.
- Place the first sponge, bottom side up, on a serving plate. Spoon the strawberries and their juice on to the sponge. Gently press the other sponge, baked side up on top of the strawberries.
- For the lemon icing, sift the icing sugar into a small bowl. Using a wooden spoon, mix in the lemon juice so that it forms a thick icing. Spoon over the top of the cake and let it slowly drizzle down the sides. Leave until set - this will take a couple of hours - then decorate with lemon rind, if using.
To drink: A sweet white with good acidity. Sparkling Moscato works well, but if you prefer something still, this New Zealand wine is ideal:The Ned Noble Sauvignon 2010, £12.99 for 37.5cl, from . Wine details correct at original magazine publication date.
From the July 2012 issue of House & Garden. Recipe by Sybil Kapoor; photograph by Yuki Sugiura; food preparation and styling by Louisa Carter; table styling by Alexander Breeze; wine recommendations by Joanna Simon.