Chocolate Apricot Roulade
5 large Eggs; separated -- room temp
3/4 cup Sugar
1/3 cup Flour
1/4 cup Unsweetened cocoa powder
1/2 teaspoon Baking powder
1/2 cup Apricot preserves
1 cup Heavy cream -- chilled
3 tablespoons Confectioners sugar -- to 4 or to taste
Preheat the oven to 375°F. 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.
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