Another recipe from Julia Taylor, this is a wonderful cake to serve at a dinner party. It’s got an air of being that little bit more special than a bog standard sponge cake. The sponge itself is light and velvety and it’s a subtly elegant offering. It would work great as mentioned for a dinner party dessert or equally for afternoon tea. Do follow the recipe in the order its listed and get your tin and strawberries ready first ~ this is vital for the cake’s success and makes your life a whole lot easier when dealing with sticky caramels.

6 Responses to “Julia Taylor’s Strawberry and Riesling Upside-down Sponge”

  1. February 12, 2013 at 1:25 pm

    Hey- Love your blog! What is verjuice? I live in the US…

  2. Caroline Pasquarelli
    February 16, 2013 at 5:13 am


    I would like to know if we can replace the verjuice and the juniper berries for something else and what it could be.



    • Katie
      February 25, 2013 at 10:22 am

      Caroline – sorry I am only getting to your message now – I will ask Julia and get back to you. Thanks

  3. Tracie Ellis
    April 18, 2013 at 4:54 pm

    Hello, looks gorgeous but can I make during the day and then warm and heat after the dinner to instead of making and serving straight away? Thanks

    • Katie
      April 22, 2013 at 9:41 pm

      Yes totally. I would serve it cold too, will taste just as good.

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