GINGER FLUFF ROLL

 Thursday night cooking class

was so much fun. Tonight we had a choice  of making a jam roll or a ginger fluff roll.

Michelle and Jenny went with the jam roll and Carol, Gayle , Leicha ,Deanna and Sam  decided on the ginger fluff roll.

At the onset of proceedings I warned the girls  about the importance of adding the sugar in small amounts and letting the sugar dissolve before adding more.

Read the recipe carefully and follow the detail.

Not to worry if cracks appear when rolling the slab as there were a variety of differing sized trays , the cracks won`t detract from the texture and flavour of the roll , and the cracks won`t be as noticeable once you have rolled it in cling wrap and rested the roll in the fridge for half an hour.

So let`s see what happened .

Somebody added  double the quantity of sugar  and the cake burnt . Start again and follow the recipe.

Somebody didn't mix the eggs and sugar till it was thick and creamy  and the oven temp was set too high ...Read the recipe and start over again.

The third redo was not really her fault as the tray was a little wide for the oven resulting in the cake being lop sided .....Do it again.....

Needless to say everyone went home with a beautifully formed roll and the girls were very proud of their effort and the roll.

IF AT FIRST YOU DON`T SUCCEED ....DON`T GIVE UP ,

DO IT AGAIN .

Well done girls , see you next week.

The recipe I used was taken from the Women`s Weekly ...Book of Cakes