Chocolate apricot roulade
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Chocolate apricot roulade
  Chocolate    Roulade    Apricots  
Last updated 6/12/2012 1:15:07 AM. Recipe ID 44342. Report a problem with this recipe.
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      Title: Chocolate apricot roulade
 Categories: Desserts
      Yield: 8 Servings
 
      5 lg Eggs; separated, at room
           -temperature
    3/4 c  Sugar
    1/3 c  All-purpose flour
    1/4 c  Unsweetened cocoa powder
    1/2 ts Baking powder
    1/2 c  Apricot preserves
      1 c  Heavy cream; chilled
      3 tb Confectioner's sugar
 
  Preheat the oven to 375 degrees. Line a jelly-roll pan with waxed
  paper, aluminum foil, or parchment paper. Butter and flour it, then
  shake out the excess.
  
  In a medium-large 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 large 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    minutes.
  
  When you take the sponge cake out, loosen the edges. Let it cool 5
  minutes, 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 confectioner's sugar, and spread the cream
  over the preserves not quite to the edges. Roll up the cake again and
  set it seam side down on a serving plate. With a serrated knife trim
  the two ends. Chill well.
  
  To serve the roulade, dust the top with confectioner's sugar and
  slice it across into spiral rounds.
  
  NOTES : This roulade is simple, quick, and pretty, appropriate for all
  ages, and can be dressed up or down as you wish.  It's also delicious
  with raspberry jam and fresh raspberry garnish. Recipe 




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Recipe ID 44342 (Apr 03, 2005)

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