Ingredients:

1 1/2 baskets strawberries (wash/hull/slivered)
1/3 cup sugar
1/2 tsp vanilla extract

1/3 litre 35% cream
1/3 cup sugar
1/4 bunch mint (picked and chopped fine)

1/2 cup sugar
½ bunch mint (picked and chopped fine)
11/2 tsps tap water

6 eggs (separated)
1 cup sugar
1 tsp vanilla extract
1 cup all purpose flour

Method:

· For the sugared strawberries combine slivered strawberries and sugar and set aside to macerate.  Drain liquid before using and reserve.  Then add vanilla extract and toss berries again and refrigerate.
· For the minted cream add reserved strawberry liquid to 35% cream along with 1/3 cup of sugar and 1/4 bunch of chopped mint and whisk to stiff peaks.
Refrigerate until serving.
· For the sugared mint syrup add the ½ cup of sugar and 1 1/2 tsp water to a small pot and bring to a boil over medium heat.  Once it has boiled and dissolved the sugar remove the pot from the heat and shock the bottom of the pan in cold water to arrest cooking.  Put the chopped ½ bunch of mint into a blender and pour over the sugar syrup and then process at high speed until combined well (about 3 minutes).  Set aside at room temperature.
· Preheat a still oven to 375° F.  Spray a 9” spring form pan with cooking spray and line the bottom of the pan with parchment paper.
· For the angel cake in a very large bowl whip the egg whites to stiff peaks and then continue to beat adding the yolks one at a time until each is incorporated. Then add the sugar and vanilla in a couple of batches.  Then add the flour in a couple of batches. You should have a light moussey batter.
· Pour batter into the prepared pan and bake in the middle of the oven for about 45–60 minutes until golden brown and an inserted skewer is clean when removed from cake centre.
· Remove from oven and let cool in the pan for 10 minutes.  Remove pan and finish cooling on a wire rack.

To Serve:

Cut cake into desired serving pieces, top with cream & berries and drizzle with
the mint syrup.

Enjoy!