Tips: For a light as a feather sponge, sift the flour three times.
You may also use this recipe to make a Caramel banana Cream Flan and a Strawberry flan (See instructions at bottom of this page)
4 eggs, large (separated)
50ml cold water
210g (250ml) castor sugar
140g (250ml) Cake flour, unsifted
5ml baking powder
5ml vanilla essence
150ml smooth apricot jam (or any other which you may prefer)
Grease a 30 x 45 cm Swiss roll tin. Line it with wax paper and grease the paper. Dust with a little flour and shake off the excess. Preheat the oven to 200 deg C (400 deg F) and place the rack in the center of the oven. Beat the egg yolks, water and castor sugar together well until pale yellow and spongy. Sift the flour and baking powder together and gradually fold n the egg yolk mixture with a metal spoon. Whisk the egg whites ad salt together until stiff peaks form. Stir a little of the remainder and the essence lightly. Spoon the batter into the tin and smooth the top. Bake for 10 minutes. Turn out onto a damp tea towel sprinkled with castor sugar. Remove the wax paper carefully and neaten the short sides of the cake with a sharp knife. Heat the jam and spread it over the cake. Roll up careful using the tea towel. Neaten the edges and cool for at least 30 minutes on a wire rack. Enjoy!
Strawberry Cream Flan Cake
Make up a Sponge from your Swiss roll recipe in this using a flan cake tin – See here for a perfect example of what the tin looks like http://www.stonegableblog.com/easy-fruit-flan/ (If you invert tin, it has an indentation beneath, & this is where your filling goes). Sprinkle some brandy or sherry onto sponge. Fill flan with a medium tin of drained strawberries or you may prepare fresh one’s (see below). Whip up some cream to cover top of flan, and serve.
Banana Caramel Cream Tart
Instant Biscuit Pastry Crust (No Bake):
200g marie biscuits, broken up into food processor and whizzed to crumbs
22g sugar (only if using the marie biscuits. If using tennis biscuits leave out)
125 g butter, melted (You may use a good tasting margarine)
pinch salt to taste
Method: Add broken biscuits to food processor together with sugar if using marie biscuits. Do not add any sugar if using tennis biscuits. Process until fine crumbs or place in bag and crush with feet or rolling pin.
Melt butter in microwave until very hot. Empty biscuits crumbs into hot butter, mixing well with spoon adding salt to taste.
Empty out into pie foil tart plate and using a flat bottomed glass to press out to cover bottom and sides. Fill tart casing with sliced bananas, Smear over a tin of softened Nestle caramel treat (Whipped or heated). cover with whipped cream and or optional grated chocolate.
Baked Shortbread Pastry Crust:
3 Tablespoons butter or use a hard margarine (45 grams)
1 Tablespoon castor sugar
90 ml (45 g) Cake Flour (use your set of measuring spoons)
Generous pinch salt
Sift together flour, castor sugar & salt. Rub in butter till it forms crumbs. Knead dough to form a ball. Press pastry into a 23cm diameter tart foil or baking dish. Bake at 180 degrees Celsius for 10 minutes. Remove from oven.
Fill tart casing or indentation of flan sponge with sliced bananas, Smear over a tin of softened Nestle caramel treat (Whipped or heated). Garnish with whipped cream and or optional grated chocolate.
How to Sweeten Fresh Strawberries ( Macerate)
400g punnet of fresh strawberries washed hulled halved or sliced
Few drops glycerin just for shine (optional)
Squeeze lemon juice or to taste
How to prepare your strawberries:
Sweeten / Macerate overnight or during course of day covered in fridge. Do NOT cook (Destroys its setting properties). Warm up once all the sugar has dissolved. Stir in a 40g package of Trotters Strawberry Jelly until dissolved. Refrigerate until thickened. Use in recipes.
Edwardian Trifle With Homemade Creme Anglaise Custard:
In the top of a double boiler (bowl floated over simmering water), beat 4 egg yolks until they are light and stir in half a cup sugar. Add gradually 1 cup each of milk and light cream scalded with half a vanilla bean. Set the pan over hot water and cook the custard stirring constantly until it coats the back of a wooden spoon. Strain or pour through a sieve and cool the custard stirring occasionally. Line the bottom and sides of a glass bowl with half inch slices of Swiss roll. Moisten the cake with sherry (medium cream) or Madeira. Fill the bowl with the cooled custard. Using a pastry bag fitted with a fluted tube or tip, pipe rosettes of whipped cream around the trifle and decorate with thinly sliced fresh strawberries.