*ANITA’S SPONGE ROLL..

August 24, 2012

ANITA’S SPONGE ROLL

FOR THE SPONGE
4 big eggs
4 tbs. sugar
4 tbs. white flour

FOR THE CREAM
200 g SOFT butter
300 g condensed milk with sugar

seasonal berries (optional)

TO MAKE THE SPONGE
Preheat the oven to 220 degrees Celsius. Line a tin (24×38 cm) with baking paper.

Separate egg whites and beat them up, beat the egg yolks and all sugar until the sugar has melted and have 3 times the size, sift all flour in and mix well.

Pour the mix on the pan. Bake 8-12 min until golden browm. Let it cool for a bit, remove from the pan, remove the paper and let it cool for an hour.

TO MAKE THE CREAM
Take  the butter and the condensed milk, mix them until they are fluffed up!

Spread evenly a nice thick layer of the cream on the sponge. Place the berries on one side of the sponge if you like, so that they would be in the middle of the roll. Roll it up and spred some of the cream on the outside of the roll. Decorate with cream or berries!

P.S. This is the only sponge I like and it is just because of my good friends Anita’s excellent condensed milk cream. Thanks Anita for the recipe.

Enjoy, K.

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