This is one of those classic baking recipe the Apricot Roll Cake, so simple yet so delicious I just know you are going to love this recipe so much
A truly great cake to make over a weekend to have with a cup of tea .. heaven
SERVINGS: 8
INGREDIENTS
Unsalted butter, at room temperature, for baking sheet
4 large eggs, separated
3/4 cup sugar
1 teaspoon pure vanilla extract
3/4 cup sifted cake flour (not self-rising)
3/4 teaspoon baking powder
1/2 teaspoon salt
Confectioners’ sugar for dusting or superfine sugar
1/2 cup Marsala or sweet sherry
1 3/4 cups Apricot Jam
-
Preheat oven to 375 degrees. Butter a 12-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, allowing it to extend slightly over the short sides. Butter paper, and set sheet aside.
-
In the bowl of an electric mixer, beat egg yolks on medium speed until light, about 4 minutes. Gradually add sugar, and beat until thick and creamy, about 3 more minutes. Stir in vanilla extract.
-
Into a small bowl, sift flour with baking powder and salt. With machine running, gradually add flour mixture to egg mixture. Beat just until smooth.
-
Place egg whites in the clean bowl of an electric mixer. Whisk egg whites on medium speed until they are stiff but not dry, about 3 minutes. Fold a third of stiffened egg whites into batter to lighten; then gently fold in remaining whites, being careful not to flatten batter by overmixing.
-
Spread the batter evenly on prepared pan, covering all corners. Bake about 10 minutes. Remove from oven, and loosen edges of cake with a knife. Invert the pan onto a clean towel that has been liberally dusted with confectioners sugar or superfine sugar Peel off parchment paper. With a serrated knife, trim about 1/2 inch of the browned and hardened edges off cake.
-
Spread the warmed jam evenly on top. Starting from one of the shorter sides, carefully roll the cake gently but firmly. Place rolled cake on a serving platter, seam side down, and dust with more confectioners’ sugar or superfine sugar . Enjoy !
