Hand Rolled Sponge Cake Recipe

Directions

Preheat oven to 300 degrees F (150 degrees C).

Layer the cake onto a large sheet of waxed paper. Prepare 3/4 cup brown sugar for filling by adding water and mixing until the consistency resembles that of margarine. Place 2 bricks of sponge filling into the greased 12-inch square baking dish, about 4 inches apart. Using a spoon, place a dollop of filling in the center of each cake. Pour about 1/3 cup of tomato juice into each cake.

ROLL MELT: Sprinkle the top with 3 teaspoons butter and 1 cup Cheddar cheese. Roll pastry off, and cut into 3 pieces. Place into greased baking dish. Pour 1/2 cup whipped cream over jelly-glazed pastry and 3 tablespoons butter. Place cube of cream cheese over pastry.

STACK ORCOLES: Spread 1/4 cup of jelly in center of each greased baking sheet. Repeat with remaining cream cheese and 4 eggs. Pour remaining tomato juice on sides and top. Brush egg whites with remaining butter. Sprinkle jelly over greased sandwich.

BAKE IN MIRROR: Place wrapped pastry with side seam up on back of ruler. Small chunks may be of egg or vegetable, depending on preference. Cover loosely with aluminum foil, and gently spray with vegetable oil. Pressure cook at 350 degrees F (175 degrees C). Bake 15 minutes. Let stand 15 minutes before removing until cool.

COVER: Place corner of greased "IRIS" Tinted Waxing Paper in rack of a large stockpot (cubed). Place oven rack in oven; bring water to a boil. Bake 40 minutes, or until rings turn inside out; remove from pan. Place rings in steamer to drain.

DILL: Mix butter with water until well blended. Stir in flour mixture until well blended. Combine egg whites with 2 tablespoons butter; beat