English Salami (Filled Sponge Roll)

Ingredients

• g powdered sugar
• g finest flour
• eggs
• fruit preserve
• rosolio / alkermes / chocolate rosolio
• candied peel

Instructions

1. Bake a sponge (yolks beaten with sugar, whites folded, flour sifted) half a finger thick in a rectangular pan.
2. While warm, cut 2 cm strips and tint batches yellow (rosolio), red (alkermes) and dark (chocolate rosolio).
3. Spread the remaining sponge with preserve, layer the coloured strips down the middle, and roll tight so slices show a chequerboard.
4. For the simpler version, spread with rosolio and preserve, add candied peel, roll, and finish with sugar or chocolate icing (cf. No. 789).