aking paper and turn the sponge out onto it. Roll up
0 minutes or until the sponge is a light and golden
epper to taste.
-=Turkey Roulade=-.
Preheat oven to 350
irm a little.
The ROULADE:
In a mixing bowl
oll pan.
To make roulade, heat the oil in a
To make the roulade base: Grease the 8 x
nto sauce.
For the Roulade:.
Whisk the egg whites
ND SERVE.
Place the roulade rounds onto a lightly greased
prinkle the raspberries. Roll the roulade snugly once again, making sure
nd set aside.
CHICKEN ROULADE.
place a chicken breast
ith parchment paper. For the roulade, rub lemon wedge around inside
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