For the swiss roll sponge:
1 free-range egg
50g / 2oz soft raw brown sugar
30ml / 2tbsp cold water
5ml / 1tsp natural vanilla extract
75g / 3oz self-raising wholemeal flour, sifted, bran included
3 free-range egg whites (the yolks are used in the custard)
90ml / 6tbsp sugar-free raspberry jam
150ml
/ ¼ pint
fruit juice, eg. apple and strawberry diluted from concentrate
50g / 2oz flaked almonds
Heat
oven to 200°C/400°F/Gas
6. Line a 7in x 11in swiss roll tin with non-stick baking parchment. Whisk
together one whole egg with
sugar, water and vanilla extract. Gradually whisk in flour.
With a clean whisk and in a separate bowl, whisk egg whites to a stiff foam.
Use hand whisk to gently stir whites into flour mixture, a third at a time.
Pour mixture into a lined tin, tilting tin to spread mixture evenly. Do not spread
by hand, as air bubbles will be lost from the mixture.
Cook for 8 minutes, until firm to touch. Turn out onto greaseproof paper. Remove
lining paper. Spread cake with raspberry jam, and roll up firmly using greaseproof
paper to assist.
Cut cake into slices and arrange in a 2-pint glass bowl so that the spiral
shapes can be seen from the outside. Fill with remaining cake to give a flat
layer in the bowl.
Pour fruit juice over and sprinkle with almonds. Press top flat with a spatula.
For the custard
3 free-range egg yolks
300ml
/ ½pint
milk
15ml / 1tbsp raw sugar or honey
A vanilla pod, split (or 5ml / 1tsp vanilla extract, which should be added
after cooking)
Use a fork to beat egg yolks with 60ml / 4tbsp of the milk. Put remaining
milk, sugar/honey and vanilla in a saucepan. Bring slowly to the boil. Pour
onto egg yolks and stir. Rinse pan and strain mixture back into it.
Stir over a very low heat until liquid coats the back of a spoon. This will take
about 5 minutes. It will be quite a thin custard. Do not boil as the custard
will curdle. Pour over cake layer and leave to cool.
To decorate
300ml
/ ½ pint
whipping cream, whisked until stiff
1 red apple, washed, not peeled, cut into thin slices and dipped in lemon
juice
25g / 1oz crystalised angelica, cut into diamonds.
Spread half the cream flat over the cold trifle. Pipe a rosette of cream in
the middle, and a circle of rosettes around the outside.
Arrange apple slices vertically radiating out into a spiral on top of the trifle.
Press a piece of angelica into each cream rosette.
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