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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