Rose and cream sponge fingers
Recipe & Picture credit:Fatima A Latif@_culinaryinspiration_
Bismilla hir Rahman nir Raheem
4 eggs separated1 cup castor sugar1 cup + 2 tablespoons cake flour2 teaspoons baking powder ½ cup oil½ cup boiling waterDrop of pink gel coloring¼ Rose essence
Method1) Sift dry ingredients together2) Make a well in the center and add egg yolks3) Add oil and water to dry ingredients. Mix till no lumps.4) Beat egg whites till stiff and add to flour mix. Fold in gently. Add in essence and colour and fold in. 5) Pour batter into prepared pans and bake @ 180° for 30-35. Depending on your oven and pan used. I used a swissroll pan. Cool.
Once cooled cut into fingers. Whip cream pipe top with a sponge finger. Top again with cream. Decor.