Odlums Strawberry & Cream Sponge recipe

What you need:

  • 75g/3oz Odlums Self Raising Flour
  • 3 Eggs (separated and at room temperature)
  • 75g/3oz Shamrock Golden Caster Sugar
  • Pinch of Salt
  • Few drops of Goodall’s Vanilla Essence (optional)

Filling

  • Fresh Strawberries, sliced
  • 150ml/¼pt Whipped Cream

How to:

  1. Preheat oven to 200°C/400°F/Gas 6. Grease and base line two 18cm/7½” sandwich tins with greaseproof paper.
  2. Place the three egg whites and salt in a large, clean, dry mixing bowl. Stiffly beat until mixture is dry looking in appearance.
  3. Next add the sugar and beat for a few seconds, then add the egg yolks and beat until mixture thickens and the trail of the beaters is visible.
  4. Finally, sieve in the flour and fold it into the thick mixture using a metal spoon. To fold, just cut through the mixture, over and over with the metal spoon until all the flour is blended. Never beat, as it will beat out all the air.
  5. Fold in the vanilla essence if used, then transfer to the prepared tins and bake for about 15 minutes.
  6. As soon as sponge is baked, transfer to a wire tray to cool.
  7. When cold, spread one sponge with whipped cream and layer sliced strawberries on top. Then put second sponge on top to sandwich together. Dust with sieved icing sugar, if desired.

http://www.odlums.ie/recipes/strawberry-cream-sponge

Odlums Almond Bakewell Slices

odl almond bakewell fb 12816

Ingredients

Pastry 175g/6oz Odlums Cream Plain Flour Pinch of Salt 75g/3oz Butter/Margarine Cold Water   Topping 75g/3oz Odlums Cream Plain Flour 125g/4oz Butter/Margarine 125g/4oz Caster Sugar 100g packet Shamrock Ground Almonds 2 Eggs 2 teaspoons Goodall’s Almond Extract/Essence 2 tablespoons Fruitfield Raspberry Jam Shamrock Flaked Almonds to decorate

Method:

  1. Preheat oven to 190°C/375°F/Gas 5. Lightly grease an 11 x 7”/ 28x 18cm Swiss Roll tin.
  2. Sieve the flour and salt into a bowl. Rub in the margarine and add sufficient water to make a soft dough.
  3. Turn onto a lightly floured board, roll out and line the Swiss Roll tin. Cover and leave in the fridge while making the topping.

 

To make topping

  1.  Melt the margarine in a pan over a low heat.
  2.  Remove from the heat and add the sugar, ground almonds and strong flour.
  3. Mix well, then beat in the eggs and almond essence. Leave to cool a little.
  4. Remove pastry from the fridge; spread the jam over the top of the pastry base.
  5. Pour the topping over the jam.
  6. Decorate with flaked almonds and bake for 35-40 mins. until pale golden in colour.
  7.  When cool, cut into slices.

http://odlums.ie/recipes/almond-bakewell-slices/