December 17, 2016 / Lyn Jones / 0 Comments
Lovely and light – worth trying again
4 apples
1/2 cup sugar
4 Tab water
1 tsp grated lemon rind
few whole cloves
SPONGE TOPPING:
2 oz butter or substitute
1/4 cup castor sugar
1 egg
1 cup SR
pinch salt
1/3 cup milk
1 Tab extra sugar
Peel, core & slice apples. Combine in saucepan with sugar, water, rind & cloves. Cover & cook gently until apples are tender. Put in greased oven-proof dish, remove cloves.
SPONGE: Cream butter & sugar, add egg & beat well. Sift flour & salt, add alternately with milk and mix well.
Spoon over hot apples, sprinkle with extra sugar. Bake in mod oven 30-35 min. Serve warm with custard or cream.
July 3, 2016 / Lyn Jones / 0 Comments
ROLL:
3 eggs
½ cup Arrowroot
½ tsp cinnamon
1 tsp Cream of Tartar
1 Tab honey (room temp)
½ cup castor sugar (granulated)
1 Tab flour
½ tsp mixed spice
½ tsp bicarb soda
extra castor sugar
HONEY CREAM FILLING:
90g butter
1 Tab sugar
2 Tab honey
- Pre-heat a mod-hot oven 190 C (375 F).
- Beat eggs until thick. Gradually add sugar & continue beating until mixture is thick and will hold its shape–about 10 mins. Sift together 3 times the Arrowroot, Flour, cinnamon, mixed spice, cream of tartar & bicarb.
- Lightly fold this into egg mixture, then add honey, mixing gently until evenly distributed.
- Turn into greased & lined 30 x 25cm (12 x 10 in) swiss roll tin and gently shake to spread the mixture evenly. Bake for 15-20 mins.
- Dust a tea-towel with extra castor sugar. Turn roll onto this, and quickly peel off lining paper and trim the edges. Roll up immediately in the tea-towel from a short side. Allow to cool.
- HONEY CREAM FILLING:
Beat butter until light, then add honey a tablespoon at a time.
Add water and continue beating until mixture is smooth and creamy.
- Unroll cake and spread over the filling. Roll up again.