Basic Sponge Cake
Apricot jam
Apricot Mousse
Tart Glaze
Yield: 2 pounds
1. Bake the basic sponge cake in a half sheet pan and roll it as for a jellyroll. Spread the cake with apricot jam and roll tightly. Cut the cake into 1/2-inch thick slices and line the bottom and sides of an 8 or 10-inch...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.