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Thursday, April 14, 2011

Napolean sponge



2.6kg. self-rising flour
794g. butter, room temperature
1-3/4 cups. white sugar
1 egg yolk
1 tbsp. water
Raspberry jam


600g. butter (room temperature)
600g. white sugar
570g. self-rising flour
2 tbsp. milk
1/2 tsp. vanilla
2 eggs
Strawberry frosting
Shredded coconut


Cream butter and sugar. Blend egg yolk with water; mix with butter and sugar mixture. Blend in flour. Roll out very thin. Line a grease lamington tin with half of the pastry. Prick well and spread with a good layer of raspberry jam.


Cream butter and sugar. Beat in eggs. Fold in flour, then milk and vanilla. Pour this mixture into the pasty case, making a slight hollow in the center. Roll out the remaining half of the pastry; spread with raspberry jam. Place on top of cake with jam side face down.

Bake in moderate oven 180ºC/350ºF for 35-40 minutes, or until pastry is browned and sponge cake is done. Turn onto a wire rack to cool. When cold frost with strawberry flavoured pink frosting, then sprinkle with shredded coconut.


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