Yield: 12 Servings
|4 larges||Eggs; separated|
|4 ounces||Caster sugar (up to)|
|3 tablespoons||Grand Marnier|
|3 ounces||Ground almonds|
|1 ounce||Self-raising flour|
|½ pint||Whipping cream|
|1 tablespoon||Grand Marnier|
|Icing sugar to dredge|
submitted by: fossey@...
Preheat oven to 400F (200C) 15 mins before baking. Grease and line a 12 x 9inch (30 x 23cm) Swiss Roll Tin with baking parchment or lightly-oiled greaseproof paper. Trim paper so it stands about 2inches (5cm) above edge of tin.
Make sponge: Whisk egg yolks with sugar and Grand Marnier until thick and creamy. Sieve almonds and flour into mixture and gently fold in. Whisk egg whites until stiff and peaking, then fold half into egg yolk mixture. When thoroughly incorporated, fold in other half. Pour mixture into tin, smooth top and tap lightly on work surface to remove air bubbles. Bake for 10 to 12 minutes or until cooked (sponge should spring back when touched lightly). Have ready a big sheet of greaseproof paper covered with sifted icing sugar.
When sponge is cooked, invert it onto prepared greaseproof paper, remove tin and lining paper. Place further sheet of greaseproof paper on top, then roll up as for a Swiss Roll. Leave until cold.
Make filling: Whip cream until softly peaking, then fold in Grand Marnier.
Slice stawberries, reserving a few for final decoration.
Unroll sponge, discard paper from top. Trim edges. Spread with cream (reserving 2 tablespoons or so for decoration) to within ¼ (quarter) inch (6mm) of edge. Arrange sliced strawberries over cream. Carefully roll up the roulade (don't lick the cream off your fingers until you're finished!).
Decorate: Dredge all over with sieved icing sugar. Pipe reserved cream on top and finally add a few strawberries.
Best eaten on same day.
Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, .