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Peel off the two pieces of baking paper from the bottom of the sponge’s and sit the first sponge on the serving plate. Add a good dollop of cream and spread evenly around with an offset spatula or spoon. Next place on the round of jelly and another good layer of cream. Top with the final sponge and dust liberally with icing sugar.
Preheat the oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually.
This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make. Preheat the oven to 375 degrees F (190 degrees C).
A thin layer of light-as-air sponge cake, spread with jam and rolled in a spiral, is not only delicious but also makes a lovely presentation when sliced and layered on a serving plate. Preheat the oven to 400°F and line the bottom of a 10” x 15” jelly roll pan with parchment.
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