Читать книгу Bake Text Only - Rachel Allen - Страница 24

I love the classic combination of light almond sponge and buttery shortbread, sandwiched together with a tasty layer of raspberry jam. You can use any type of jam you wish, of course—apricot would make a delicious alternative in this recipe. You can also double the quantity to fit into a 23 × 30cm (9 × 12in) Swiss roll tin.