mille feuille & madiera cake & sponge rolls

another week at school! thats the apricot sponge rolls! they are yummy! but my sponge came out too thin =( bite-size & guilt-free i guess! =P

fine sponge sheet LVL☆☆☆☆☆

ingredients:

• 120g egg yolk (of 6eggs)
• 70g blanched almond meal
• 100g castor sugar
• 180g egg whites (of 6eggs)
• 60g castor sugar
• 80g plain flour

method:

• whisk yolks and 100g sugar till pale yellow. mix in the almond meal. set aside.
• whisk egg whites to full volume and gradually add sugar.
• fold a 1/3 of whites into yolk at a time.
• then fold the sieved flour in.
• line a baking tray with baking paper
• spread the mixture onto the paper making sure its not too thin or too thick!
• bake till set. we dont want cripsy!
  

this is the mille feuille ('thousand leaves') filled with creme patisserie.
how cute are the hearts!!! :]


and the madiera cake LVL ☆☆☆☆☆

ingredients:

• 250g unsalted butter
• 200g castor sugar
• 4 eggs
• 300g plain flour
• 12g baking powder
• 2 lemons - juice & zest

method:

• cream butter&sugar
• add lemon zest till light & pale
• add eggs one at a time. making sure each addition is absorbed.
• fold in sieved flour and baking powder and lemon juice. (if your using a machine, make sure you remove and fold the flour manually with your hands)
• put into cake tin and bake!
• you can garnish it with icing sugar or fondant :]