Fresh Fruit Flan
Ingredients:
75g / 3oz Self Raising Flour
3 Eggs separate whites from yokes and at room temperature
75g / 3oz Caster Sugar
Pinch of Salt
Few drops of Vanilla Essence
Filling:
Fresh Fruit of choice i.e.. Raspberries/gooseberries/blueberries/Strawberries
150ml / 1/4 pint Whipped Cream
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line a Swiss Roll Tin 28cm x 18cms (11" x 7") with greaseproof paper.
Place the three egg whites and the pinch of salt in a large, mixing bowl. Stiffly beat until mixture looks dry .
Add the sugar and beat a few seconds; then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
Sieve in the flour and "fold" into the thick mixture with a metal spoon.
Fold in the vanilla essence , then transfer to prepared tin and bake for about 15 minutes.
When sponge is baked, transfer to a wire tray to cool.
When cold, spread with whipped cream and arrange the fresh fruit on top.
Enjoy :)
Ingredients:
75g / 3oz Self Raising Flour
3 Eggs separate whites from yokes and at room temperature
75g / 3oz Caster Sugar
Pinch of Salt
Few drops of Vanilla Essence
Filling:
Fresh Fruit of choice i.e.. Raspberries/gooseberries/blueberries/Strawberries
150ml / 1/4 pint Whipped Cream
Method:
Preheat the oven to 200°C/400°F/Gas 6. Line a Swiss Roll Tin 28cm x 18cms (11" x 7") with greaseproof paper.
Place the three egg whites and the pinch of salt in a large, mixing bowl. Stiffly beat until mixture looks dry .
Add the sugar and beat a few seconds; then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
Sieve in the flour and "fold" into the thick mixture with a metal spoon.
Fold in the vanilla essence , then transfer to prepared tin and bake for about 15 minutes.
When sponge is baked, transfer to a wire tray to cool.
When cold, spread with whipped cream and arrange the fresh fruit on top.
Enjoy :)
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