search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
Apricot Jam Swiss Roll Serves 8‐10 Ready in 40 minutes, plus cooling me


Great for a teame treat, this light sponge cake is best eaten on the day it’s made. For a chocolate version replace 25g of the flour with 25g sied cocoa powder.


1 Ingredients:


• 100g caster sugar, plus extra for sprinkling


• 3 large eggs • 100g self‐raising flour


FILLING • 100g unsalted buer, soened


• 225g icing sugar • Few drops vanilla extract • 6 tbsp apricot conserve


5 TIP


Use any fruit conserve you like or try lemon or lime curd for a really tangy filling.


6 7 40 3


Preheat the oven to 200C, Fan 180C, Gas 6. Lightly grease a 33x23cm Swiss roll n and line the base and sides with baking paper. Lightly grease the baking paper.


2


Place the eggs and sugar in a large mixing bowl and whisk with a hand‐held electric whisk unl the mixture is very thick and pale and the whisk leaves a trail when lied out – this will take 8 to 10 minutes.


Si the flour over the whisked mixture and gently fold it in with a metal spoon unl just incorporated. Turn the mixture into the prepared n, lng it gently to make sure the mixture spreads evenly into the corners.


4


Bake in the preheated oven for 8 to 10 minutes, unl the sponge is pale golden and springs back when lightly pressed with your fingerps. Whilst the cake is baking, place a sheet of baking paper on a clean damp tea towel and sprinkle with 2tbsp caster sugar.


Quickly invert the hot sponge onto the paper and peel off the lining paper. Trim the edges of the sponge and roll up firmly from one short end with the paper inside. Leave to cool completely.


To make the buercream filling, beat together the buer and vanilla extract, then gradually beat in the icing sugar unl smooth and creamy.


Carefully unroll the cooled cake and remove the paper. Spread the buercream over the sponge, then spread the apricot conserve on top. Gently re‐roll and serve sliced.


info@lymingtondirectory.co.uk 01590 643969 www.lymingtondirectory.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64