- 1 tbsp butter
- 5 large free range egg whites
- Pinch of salt
- 140g (5 oz) sugar
- 5 tbsp strawberry conserve
- 1 tbsp icing sugar
Use a piece of kitchen paper and the butter to lightly grease the inside of a 20cn (8 Inch) soufflé dish.
Place the egg whites with the salt in a stand mixer fitted with the whisk attachment. Whisk at full speed until stuff, and then continue whisking whilst adding the sugar, a teaspoonful at a time, until it is thick and glossy. Remove the bowl from the stand mixer and use a metal spoon to gently fold in the strawberry conserve, the pour the mixture into the prepared soufflé dish.
2, 3 and 4 Oven AGA: Bake on a grid shelf on the floor of the Roasting Oven with a cold plain shelf on the second set of runners above. Bake for 20-25 minutes until golden and puffed up.
Conventional Cooking: Bake on a centre shelf in a pre-heated oven at 200C (400F), Gas Mark 6. Bake for 20-25 minutes until golden and puffed up.
Lightly dust with the icing sugar and serve immediately.