Indian Cooking Recipe : Strawberry Cream Pie Ingredients : 200 gms fresh cream 4 tbsp powdered sugar ¼ packet strawberry jelly 1 tbsp strawberry jam 2 teacups sliced strawberries 3 tsp powdered sugar for the syrup For the shortcrust pastry : 115 gms plain flour 57 gms cold margarine or butter a good pinch salt For egg fatless sponge cake : 2 large eggs 55 gms plain flour 55 to 85 gms fine tea sugar Method : For the shortcrust pastry : Sieve the flour and salt together. Cut the margarine with a knife. Rub into the flour with finger tips. Gradually put enough ice-cold water (approx. 2 to 3 tbsp) to make the dough into a rolling consistency. Lightly flour the rolling pin and the pastry board. Roll the pastry to required thickness and shape, lifting and turning to keep it light. As a general rule, pastry should be baked in a hot oven at 450ºF., but exact baking times and temperatures are given in individual recipes. For the egg fatless sponge cake : Sieve the flour. Take out the butter from the refrigerator 1 hour in advance. Cream the butter and sugar properly. When the mixture becomes light and creamy, put the eggs, one at a time, beating each time thoroughly. If the mixture curdles while adding the eggs, put a little flour before add the next egg. For the strawberry cream pie : Roll out the pastry dough on a lightly floured board thinly to fit a 200 mm. (8") diameter pie dish. Keep the pastry in an ungreased flat dish of this size. Prick all over with a fork. Bake in a hot oven at 450ºF for 10 to 12 minutes. Cool the pastry shell. Grease and dust a 175 mm. (7") diameter tin. Pour the sponge mixture into it and bake in a hot oven at 400ºF for 15 minutes. Cool the cake and divide into 2 parts horizontally. Prepare a syrup by adding ½ teacup of water very well with 3 tsp of powdered sugar. If you like, put a little rum or other liquor to the syrup. Sprinkle a little syrup over the 2 cake parts and allow it to soak. Repeat after 10 minutes. make sure that the cake is moist. Beat the cream with the powdered sugar. Spread a thin layer of jam over the pastry and put one part of the cake on it. Spread one-third of the beaten cream and half the strawberries and put the other cake on top. Spread a thin layer of the cream over the top of this cake. Place the strawberries around the edges so that it can hold the jelly. Melt the jelly in ¾ teacup of boiling water. Put the vessel filled with ice-cubes and continue to stir all the time. When it is quite thick, spread over the strawberries. Pipe the remaining beaten cream on the sides. Keep it to chill.