Writer of poems, singer of songs and cooker of food - obviously. You can switch it up a bit though and use a chocolate Swissrollwith a chocolate ice cream if you were feeling super indulgent but I think that the combination of strawberry jam with vanilla sponge and ice cream works brilliantly together
I reckon this would make a great child-friendly dessert during the festive season, and an ideal alternative to rich Christmas pudding or cake, without losing any of the oomph
beat together the eggs andsugar for ten minutes until light, pale, foamy andmousse-like. For a few tips on the ideal roll BBC Good Food has an informative how-to video and Delia documents her advice here
Cover an oven-sized shallow pan with baking parchment and spread out the batter evenly in the pan. Beat eggs andsugar until pale and fluffy with an electric whisk
Then, re-roll slowly to not break the cake (remove the towel as you rolling). When the cake is cooked, remove from oven, let cool slightly and sprinkle withsugar
YUMMY RECIPES. Stir in the sugar, chopped strawberriesand make a well in the mixture. Icing Sugar. Your dough should no longer stick to your hands or stick to the rolling pin
I am sharing this recipe with the lovely Helen at Casa Costello - Bake of the Week Cake. When I noticed that I had a punnet of strawberries to use it gave me the perfect opportunity to make one
I posted some healthy recipes last month for the health conscious and this month we’re posting Valentine’s recipes, including this Low Sugar Strawberry Mousse for the LOVE conscious
After cooled place biscuits in a dish and cover withstrawberriesand whipping cream. I used frozen biscuits, Dipped them in heavy whipping cream then covered all sides withsugar
Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined
Random Recipe challenge. This recipe, provided by Posh Birds, purveyors of fine eggs (including free-range duck, quail and hen eggs), sounds like a fabulous way of showcasing them, but could also be adapted to use other fruit, maybe of the more autumnal variety
Turn out onto parchment paper sprinkled with caster sugarandroll. The key is to whisk the eggs andsugar until thick enough to hold the shape of a figure of eight
Beat the egg yolks with the sugarandsugar avainillada and the pinch of salt until creamy. Stretch a dish towel or paper towels sprinkle sugar on it, and anything else we dump cake out of the oven on, removing also the tracing paper
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