Genoese Fancies Recipe |
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You will need..... 3 oz. self-raising flour, sieved 3 oz. castor sugar new drops vanilla essence 1 oz. butter 3 eggs Preparation Time 4 tablespoons apricot jam 30 minutes 2 tablespoons water For the decoration:
Cooking Time 8 oz. icing sugar
30 minutes
2 tablespoons water
1 teaspoon cocoa
Oven setting
pink food coloring
375ºF; Gas Mark 5 colored
cake decorations Whisk the
eggs and sugar together over a basin of hot water until the mixture
leaves a trail from the whisk. Fold in the sieved flour and add vanilla
essence. Slightly melt the butter and fold in gently. Pour mixture into
a well greased Swiss roll tin, 12 x 9 inches, and bake in a moderately
hot oven for 30 minutes. Turn out and cool on a wire tray. Sieve the
icing sugar well and divide into three. Sieve the cocoa into one and
add the pink coloring to another. Add water to all three gradually and
beat each to a coating consistency. Cut the cake into shapes with
biscuit cutters or with a sharp knife. Heat the jam with the water for
the glaze and sieve. Brush each
shape with glaze on a wire tray. Spoon the icing over each individually
varying the colors (see Quick Tip below). Decorate as liked.
Quick Tip
Coating small cakes: place cake shapes on a wire tray and brush each
with apricot glaze to prevent lifting crumbs with the icing. Spoon
icing over the cakes individually easing down the sides with a
teaspoon. Put decoration in place before the icing has completely set.
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