opy of this recipe: http://www.guardian.co.uk/culture/tvandradioblog/2009
90c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon
owl or pot, stir the sponge together with a whisk or
he top with frosting. Set genoise on top; spread frosting over
Place the sponge cake on a cake plate. Whip the heavy cream and vanilla extract until it forms stiff peaks. Spread over sponge cake. Mix the jelly with the strawberries then pile on top of the whipped cream. Sprinkle the toasted sliced almonds around the edge of the cake. Dust with powdered sugar.
rom the oven invert the sponge cake onto a clean dish
he stovetop to steam the sponge.
Put the flour and
SPONGE:
1. In the bottom
Peel, core, quarter and slice apples. Place in saucepan with sugar, water, spices and mixed peel. Cook uncovered for about 10 minutes or until apples are tender.
To make sponge topping: beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar and beat until it is dissolved. Fold in sifted flour.
Spoon hot apple mixture into a deep round ovenproof dish and spread sponge topping over. Ensure that the apple mixture is as hot as possible before spreading the topping.
Bake uncovered for about 25 minutes.
ill need 2 8-inch sponge tins, lightly greased and lined
Slice each sponge in half lengthwise.
Lay sponge in 9 x 13-inch (glass preferred) pan to cover bottom.
Sprinkle with the rum.
Set aside.
Mix instant chocolate pudding according to package instructions but do not let it stand.
Pour directly over the sponge. Be sure that it covers all the sponge.
Mix vanilla instant the same and pour it over the chocolate, being careful not to make a hole in the chocolate layer.
Place sliced strawberries on bottom of a 13 x 9-inch cake pan. Make large package of jello and pour over strawberries.
Place in refrigerator to set.
Once set, slice sponge cake into 1-inch slices and place on top of set jello mixture.
Poke holes in sponge cake.
Make small package of jello and pour it over sponge cake-jello mixture.
Refrigerate.
Once total jello mixture is set, top with Cool Whip.
Decorate with whole strawberries.
Great refreshing summertime dessert.
For the Sponge Cake:
1. Preheat oven
o the top of one sponge, then some jam, then sandwich
Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
Slice sponge cake (homemade or store bought) in half.
Layer with fresh berries and 1/2 of the lite Cool Whip.
Place remaining berries on top and add remaining Cool Whip over berries.
Pour any juice you might have left over the top.
Let cool in refrigerator about 20 minutes.
You may use other fruits in place of strawberries.
Make strawberry Jell-O with 1 1/4 cups hot water; add frozen strawberries.
Hot Jell-O will melt berries.
Whip one box whipping cream and fold into Jell-O and berry mixture.
Let stand while you break up sponge cake in chunks in cake pan, then pour strawberries evenly over cake pieces.
Refrigerate; let set and serve.
SPONGE CAKE: Sift the all-purpose
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).