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CREDITS
Family Recipe
INGREDIENTS
6 eggs1 cup less 4 tablespoon sugar1 cup flour2 teaspoon Baking powder 2 tablespoon hot water 1 cup Fresh cream whipped1 cup flaked toasted almondsIcing Sugar for dustingRaspberry or Apricot Jam
METHOD
Grease , flour & paper-line a 20x30cm Swiss Roll Pan & a 20cm Round cake tin.Beat the eggs & sugar until thick and creamy.Sift the flour and baking powder. Fold into the egg mixture with a perforated spoon/spatula. Fold in the hot water.Divide the mixture in half and turn out into prepared tins.The Swiss Roll mixture will be a thin layer.Bake at 200Β°c for 10-12minsTurn out the sponge roll onto a piece of grease proof paper dusted with icing sugar. Roll up, starting at the longest edge & allow to cool. Unroll & spread with jam. Trim the edges and reroll. Cut into 18 slices. Cut the round sponge cake in half. Spread with jam. Use ΒΎ of the whipped cream and spread over the jam. Sandwich the cake together again. Spread the top of the round cake with jam . Arrange Swiss Roll slices on top .Spread remaining cream around the sides of the gateau & press almonds on .
POSTED ON
10 Jul 2024