Chocolate Apricot Roulade Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Woodward ----a feast of fruits-----,
5 large: Eggs, separated; room temp
3/4 cup: Sugar,
1/3 cup: Flour,
1/4 cup: Unsweetened cocoa powder,
1/2 tsp: Baking powder,
1/2 cup: Apricot preserves,
1 cup: Heavy cream, chilled
3 tbsp: Confectioners sugar, to 4
To taste,
Directions:
Preheat the oven to 375~. Line a jellyroll pan with waxed paper,
aluminum foil, or parchment paper. Butter and flour it, then shake
out the excess.
In a med-lg. bowl, beat together the egg yolks and sugar. In a small
bowl, sift together the flour, cocoa, and baking powder. Gradually
stir them into the egg yolk mixture. In a lg. clean bowl, beat the
egg whites until they form stiff peaks. Stir a spoonful of whites
into the batter, then quickly fold in the remaining whites. Spread
the batter into the prepared pan and smooth it out into the corners.
Bake it in the preheated oven until the top is golden, about 15 mins.
When you take the sponge cake out, loosen the edges. Let it cool 5
mins., then spread a tea towel over the cake, invert and remove the
pan, and peel off the paper. While the cake is still warm, turn it
so a long edge is before you, and roll up the cake in the towel,
keeping the long edges uncurled. This may be done a day ahead. Keep
the cake covered to stay moist, and let it cool completely.
A few hours before serving (not at the last minute), unroll the
cake, trim the long edges with a serrated knife, and spread the
apricot preserves over the sponge. Whip the cream until firm peaks
form, sweeten it to taste with confectioners sugar, and spread the
cream over the preserves, not quite to the edges. Roll up the cake
again and set it seamside down on a serving plate. With a serrated
knife, trim the two ends. Chill well.
To serve the roulade, dust the top with confectioners sugar and
slice it across into spiral rounds.
Author - Elizabeth Riely
Source from luhu.jp
aluminum foil, or parchment paper. Butter and flour it, then shake
out the excess.
In a med-lg. bowl, beat together the egg yolks and sugar. In a small
bowl, sift together the flour, cocoa, and baking powder. Gradually
stir them into the egg yolk mixture. In a lg. clean bowl, beat the
egg whites until they form stiff peaks. Stir a spoonful of whites
into the batter, then quickly fold in the remaining whites. Spread
the batter into the prepared pan and smooth it out into the corners.
Bake it in the preheated oven until the top is golden, about 15 mins.
When you take the sponge cake out, loosen the edges. Let it cool 5
mins., then spread a tea towel over the cake, invert and remove the
pan, and peel off the paper. While the cake is still warm, turn it
so a long edge is before you, and roll up the cake in the towel,
keeping the long edges uncurled. This may be done a day ahead. Keep
the cake covered to stay moist, and let it cool completely.
A few hours before serving (not at the last minute), unroll the
cake, trim the long edges with a serrated knife, and spread the
apricot preserves over the sponge. Whip the cream until firm peaks
form, sweeten it to taste with confectioners sugar, and spread the
cream over the preserves, not quite to the edges. Roll up the cake
again and set it seamside down on a serving plate. With a serrated
knife, trim the two ends. Chill well.
To serve the roulade, dust the top with confectioners sugar and
slice it across into spiral rounds.
Author - Elizabeth Riely
Source from luhu.jp
Tags
Cakes