This recipe came out of the Herald Sun City Style lift out yesterday. (Much to my delight, the liftout also also featured meet me at mikes and other "cool crafters" around Melbourne!).
It worked out quite well, but was a little mushy on the bottom. A small portion was left the next day, and some of the gooeyness on the bottom had seem to be absorbed. Maybe the cooking temperature needs to be adjusted for next time?
Apple roll cake
1.5 tbsp butter
1/2 cup sugar
1 small egg, whisked
2 cups self raising flour
1/2 cup milk
1 400g tin of pie apple (but I used 200 g pie apple and 200 g tinned strawberries)
1 1/2 tsp cinnamon
Preheat oven to moderate.
Cream butter and sugar until pale & fluffy
Add egg, beat well
Sift in flour, mix alternatively with milk.
Turn mixture out onto a floured bench and kneed until smooth
Cut in half and roll out one half onto baking paper in a rectangle, 5 mm thick. Spread with the fruit and cinnamon.
Roll out remaining pastry and press, particularly around the edges.
Bake for 20 mins or until the pastry is golden brown (see below!).
I should probably have got a photo of the insides too, but I was too busy eating it and forgot... oopsies... but you can get an idea if you look at the bottom left corner and see a bit of apple poking through... delicious. Will definitely make this one again.