April 20, 2015


Self raising flour - 75 gms
Castor sugar - 75 gms
Vanilla essence - few drops
Butter - 25 gms
Eggs - 3
Apricot jam - 4 tbsp
Water - 2 tbsp

For Decoration:
Icing sugar - 200 gms
Water - 2 tbsp
Cocoa - 1 tsp
Pink food colour
Coloured 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 the mixture into a well greased swiss roll tin, 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 colouring 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 colours.
  • Decorate as liked.

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