Recipe Sections
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The secret with this recipe is to ensure you roll the sponge at room temperature. If it's too warm or too cool, it may crack.
Duck eggs are the absolute best eggs to use when making sponges.
200g butter
200g castor sugar
1/2 heaped teaspoon baking powder
2 tablespoons milk
200g self-raising flour
4 Luv-a-Duck duck eggs
pinch salt
Jar Xmas fruit mince
Cherries
Strawberries
Mint
whipped cream
Whisk egg yolks with hot water, vanilla and sugar until quite thick (ribbon stage - may take at least five minutes). Add flour and baking powder, gently mix.
In a separate bowl whisk egg whites to stiff peaks stage, with salt.
Fold two mixtures together gently. Pour onto greased and lined rectangular baking tray. Bake in moderate oven until lightly browned, about 10 minutes.
To roll, have a dry clean teatowel laid on bench. Sprinkle with caster sugar. Tip roulade onto teatowel, peel back paper and using teatowel, roll cake. Leave a minute then gently unroll by half. Cool. Fill with macerated fruit cream. Top with cherries and strawberries and mint leaves. Serve.
MACERATED FRUIT CREAM
Whip 400ml cream to soft peak with 2 tablespoons sugar, gently stir in 250gm of fruit mince. Use to fill roulade.