INGREDIENTS

INSTRUCTIONS

SPONGE
FILLING
submitted by: fossey@worldscope.co.uk
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 1/4 (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, http://www.erols.com/hosey.

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