sundae

  • Vanilla Cake:

    4 whole eggs

    320g castor sugar

    280g plain flour

    2 tsp baking powder

    140g vegetable oil

    200g whole cream milk

    1 tsp pure vanilla essence

  • Chantilly Crème:

    250ml pure cream

    4 tbs icing sugar

    1 tsp vanilla bean paste

    Strawberry Sauce:

    40g castor sugar

    250g frozen strawberries

    1 tbs lemon juice

  • To Serve:

    1 punnet fresh strawberries, halved

    Icing sugar to dust

    1 pack meringues

    1 tub of quality berry or rhubarb

    swirl ice cream or gelato

Vanilla Cake: Preheat the oven to 160 degrees. In a mixer, beat the eggs and sugar until pale and fluffy. Fold in the flour and baking powder. Slowly beat in oil, milk and vanilla until combined. Line a baking tray with baking paper. Use spatula to spoon the mixture onto the tray, and level out. Bake for 12 minutes and remove from oven. Place on a wire rack to cool.

Chantilly Crème: Combine the cream, icing sugar, vanilla paste and whisk until soft peaks form. Refrigerate until use.

Strawberry Sauce: Combine all ingredients in a saucepan and bring to a simmer. Cook on a low heat until the strawberries begin to break down. Take off the heat and allow to cool. Blend in an upright blender and pass through a sieve to remove the seeds. Refrigerate until cold.

To Assemble: Place three generous scoops of icecream into each sundae glass and top with a few torn pieces of sponge. Spoon over a tablespoon of Chantilly Crème and crumble pieces of the meringue over the top. Drizzle with the strawberry sauce, top with strawberries and dust with icing sugar.

Prepared by Chef Norman Harvey, Alfred & Constance | Styling by Alice Thompson | Photo by Leah Desborough