Cutter & Squidge strawberry cake truffles - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Cutter & Squidge strawberry cake truffles By You Magazine - October 31, 2019 These strawberry cake truffles are a great way to use up any scraps of cake sponge you have leftover. It is amazing how much flavour is packed into them. Clare Winfield 200g leftover vanilla cake sponge 200g Vanilla Crumb (see below) 85g strawberry jam 10g freeze-dried strawberry powder 100g white chocolate, melted FOR THE VANILLA CRUMB 100g unsalted butter, melted 170g plain flour 110g caster sugar 70g cornflour 1 teaspoon vanilla extract YOU WILL NEED large tray or plate lined with greaseproof baking parchment 1. First prepare the Vanilla Crumb. Preheat the oven to 180°C/ fan 160°C (350°F) Gas 4. Mix together all the ingredients by hand in a bowl until resembling fine breadcrumbs. Tip onto a baking sheet lined with greaseproof baking parchment and bake in the preheated oven for 20 minutes until pale but cooked. Fork through the mixture as it cools to create fine crumbs. Set all aside to cool. You can store any leftovers in an airtight container for up to 2 weeks or in the freezer for up to 1 month. 2. Using your hands, finely crumble the cake sponge into a mixing bowl. Mix in the jam with a wooden spoon to form a dough-like mixture. Roll the mixture into 10–12 balls (the size of ping pong balls), then place on the prepared tray or plate and refrigerate for 30 minutes until firm. 3. In a food processor, blitz the vanilla crumb with the strawberry powder. Dip each cake truffle into the melted white chocolate and turn to cover them completely, then roll in the strawberry crumb to coat. Refrigerate for 10 minutes until set. These will last for a good week stored in an airtight container in the fridge. MAKE YOUR OWN STRAWBERRY JAM Stir together 400g frozen strawberries, 100g caster sugar, 12g pectin powder, and a small squeeze of fresh lemon juice in a saucepan and simmer over a low-medium heat for about 10 minutes, stirring, until the fruit has broken down and the jam is thick. Leave to cool. It will keep in the fridge for up to 2–3 weeks. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved