Ingredients
For the fruit compote
- 100g frozen cranberries
- 4 pears
- 4 apples
- 100g honey
- 1 star anise
- 1 zest of orange
- 1 tsp cinnamon
Vanilla cream
- 600g fresh cream
- 1 tsp vanilla essence
- 60g icing sugar
For the sponge:
- 6 eggs
- 150g caster sugar
- 150g self raising flour
Method
For the fruit compote:
- Place all ingredients into a saucepan and cook down until soft
- Lightly mash and set aside to cool.
Vanilla cream:
- Whip cream until thick. Set aside.
For the sponge:
- Whisk eggs and sugar until pale and light and fluffy.
- Gently fold in the flour. To keep in as much air as possible.
- Pour a light layer onto a tray with grease proof paper.
- Bake in the oven at 180 for 6 mins.
- Take out and turn over sponge onto a sheet of parchment paper dusted with caster sugar.
- Roll the sponge up into the parchment paper until cool.
To assemble:
- Roll out the cooled sponge.
- Layer a little cream on the bottom
- Followed by a layer of the fruit compote and another layer of cream on top.
- Gently roll the sponge.
- Dust with icing sugar and you can leave in the fridge to set or serve straight away.
