herry Trifle.
Put the sponge into the bottom of a
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.
nd toast in the oven for about 5-7 minutes or
ill need 2 8-inch sponge tins, lightly greased and lined
SPONGE:
1. In the bottom
oconut flakes over and bake for about 7 minutes.
Sprinkle
etween cake pans and bake for 20 mins, or until cake
e stovetop to steam the sponge.
Put the flour
n the oven and bake for 30 minutes or until the
argarine up in the microwave for about 20-30 seconds, it
ght before combine the ingredients for sponge, cover lightly with plastic wrap
ecesses and bake for 15-20 mins, until sponge springs back when
xtract at medium high speed for about 10 minutes or until
must be springform) tin.
For the palette soak gelatine in
owl with an electric mixer for 30 seconds until frothy. Gradually
ans.
Bake for 10-12 mins, until sponge cake springs back
ans.
Bake for 15-20 mins, until the sponge cake springs
Preheat oven to 350\u00b0F. Grease 2 deep 8 inch cake pans and dust with cornstarch.
Sift cornstarch, cream of tartar, baking soda and a pinch salt into a large bowl. Repeat twice more.
In a separate bowl, whisk eggs, sugar and vanilla together for 10 mins. Carefully fold into dry ingredients until combined. Distribute between prepared pans and bake for 15 mins.
Turn sponge cakes out onto a clean tea towel. When cold, join together with raspberry jam and whipped cream. Dust with powdered sugar.
To make the caramelized fruit, melt butter in a frying pan over medium heat. Stir in sugar, orange juice and cinnamon. Bring to a boil, stirring, then reduce heat and simmer for 2-3 mins, until thickened slightly. Add fruit and cook for 2-3 mins, until tender and caramelized.
Heat a frying pan over medium heat and lightly coat with oil. Cook cake pieces for 30 seconds. Drizzle with Amaretto, if using, and top with caramelized fruit. Serve with mascarpone and almonds.
Pur cream into a small mixing bowl and mix in warmed golden syrup and rum.
Slice sponge fingers and place in the bottom of two individual serving bowls.
Pour cream mixture over and cover with sliced fruit.
Chill for 1 hour.
Sprinkle lemon juice over just before serving.