Bounce Magazine December 2018
In this months festive edition, catch our interview with Max Heyler, guitarist of the much loved indie rock band, You Me and Six. We also feature Paul Weller and Gentleman's Dub Club, we have our Christmas Gift Guide and seasonal recipes, plus local features and a competition from The Apex.
In this months festive edition, catch our interview with Max Heyler, guitarist of the much loved indie rock band, You Me and Six. We also feature Paul Weller and Gentleman's Dub Club, we have our Christmas Gift Guide and seasonal recipes, plus local features and a competition from The Apex.
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DECEMBER <strong>2018</strong> | ISSUE #74<br />
Raspberry<br />
Bakewell<br />
Roulade<br />
Sure to be a family favourite,<br />
this warming winter one-pot has<br />
gently simmered sausages, hearty<br />
cannellini beans and a crunchy<br />
breadcrumb topping.<br />
1. Heat the oven to 180C/fan 160C/gas 4. Line<br />
a swiss roll tin about 30cm x 23cm with baking<br />
paper. Sift the icing sugar all over the paper and<br />
scatter over half of the flaked almonds.<br />
2. Sift the plain flour and baking powder into a<br />
bowl to aerate it, then stir in the ground almonds<br />
and lemon zest. Whisk the eggs and sugar in a<br />
stand mixer until the mixture is light and fluffy<br />
and will make a ribbon trail that doesn’t disappear<br />
straight away when you lift the whisk up, (this will<br />
take about 8 minutes). Fold the flour mixture in<br />
with a large metal spoon and scrape the mixture<br />
into the prepared tin, levelling the top.<br />
3. Bake for 10 minutes, or until the sponge is<br />
golden and just set to your touch, it should also<br />
sound crackly. Dust another sheet of baking paper<br />
with caster sugar and turn out the sponge onto it.<br />
Peel off the top paper gently and roll the sponge<br />
up carefully, using the sheet of paper underneath.<br />
Leave rolled up until completely cooled.<br />
Ingredients<br />
• Icing sugar 2 tbsp<br />
• Flaked almonds 60g, toasted and crushed<br />
• Plain flour 50g<br />
• Baking powder 1 tsp<br />
• Ground almonds 50g<br />
• Lemon 1, zested and juiced<br />
• Eggs 4<br />
• Golden caster sugar 75g, more for dusting<br />
• Double cream 200ml<br />
• Raspberry jam 150g<br />
4. Softly whip the double cream, then add 2 tsp<br />
lemon juice and mix lightly. Unroll the sponge<br />
and spread it with a layer of raspberry jam, then<br />
dot over the lemon cream and roll the sponge up<br />
again. Lift it onto a serving plate. Mix some icing<br />
sugar with lemon juice to make icing the thickness<br />
of double cream, drizzle this backwards and<br />
forwards over the roulade, and scatter with the<br />
remaining flaked almonds.<br />
50
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