Berry Trifle and jam roll by shireen

                                Berry Trifle

Ingredients

Jam roll slices as required

Blue berry ½ tin

Strawberry jelly 1 packet 

(Dissolved in 1 and ½ cup water)

Strawberries (sliced) 2 cup

Ingredients for vanilla custard

Milk 1 litter

Sugar 6 tbsp

Corn flour 4 tbsp

Vanilla essence ½ tsp

Cream ½ cup

Method
 FOR CUSTARD   Boil milk with sugar,dissolve cornflour in1/4cup milk separately, when milk gets boiled add cornflour paste into it but very slowly and mixed it well,of the flame. it should not be very thick nor very runny.
add cream in custard when it get little cold she just mixed it well before pouring custard over jelly

Cut jam roll into slices. Arrange over base and all around the sides of a serving bowl. Moist with any juice. And spread with sliced strawberries. Top with jelly cubes. Spoon over custard. Decorate with blue berries and whipped cream.

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Jam roll

Ingredients

Eggs 4

Castor sugar 4 ounce  (4 ounce of caster sugar is 8 tbs leveled )

Flour 4 ounce  (4 ounce of flour is 8 tbs slightly heaped)

Vanilla essence 1 tsp

Strawberries jam ½ cup

Red color few drops

Method:

Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.
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Jam Roll

4 Eggs

8 Tbsp flour - slightly heaped

8 Tbsp castor sugar - levelled

1 tsp vanilla essence

1/2 cup strawberry jam* - mixed with a few drops of red food colour - mashed.

Icing sugar (can use castor sugar)

Preheat oven to 190 degrees at least 15 minutes before putting cake in oven.

Place eggs in a very clean mixing bowl and beat eggs until they start to become light and fluffy*. While continuing to beat, slowly add sugar and continue to beat until the mix until it becomes pale and fluffy - and when lifting beater egg mix forms a peak that stays up. Add vanilla essence. Mix well

Using a spatular, add the sifted flour slowly. Using a clockwise direction, fold mix in a figure 8 until flour is mixed into eggs. Pour mix into a greased and butter papered 13 x 8 inch swiss roll pan.

Bake at 190 degrees for 10 minutes only.

While cake cooks, get a clean soft napkin or tea towel and lay flat. Cover surface of the towel with icing or castor sugar. As cake is done, turn cake out onto the icing sugar. Place pan away, and slowly, but carefully remove the butter paper from the top of the cake. Using the napkin/tea towel roll up cake gently as soon as paper is removed.

Hold for 1 minute, then slowly open up roll. Spread with strawberry jam. Without cloth, roll up cake and set aside till cool. Then, using a bread knife slice 1 inch pieces of cake and serve on a platter or set aside to make Berry Trifile.

Enjoy

*You can use any flavoured red jam - eg raspberry, forrest fruits. Do not use jelly.



NOTE  8 Tbsp flour slightly heaped = 4 oz
 1 ounce butter = 1 Tbsp butter

1 ounce flour = 2 Tbsp flour slightly heaped

1 ounce sugar = 2 Tbsp sugar levelled.

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Jam roll
Ingredients
Eggs 4
Castor sugar 4 ounce 8 tbs leveled
Flour 4 ounce 8 tbs slightly heaped
Vanilla essence 1 tsp
Strawberries jam ½ cup
Red color few drops
Method:
Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.