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Name: Chocolate Apricot Roulade
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 5 lg Eggs; separated, at room; 1/2 c Apricot preserves; 1/4 c Unsweetened cocoa powder; 1/2 ts Baking Powder; 1/3 c All-purpose flour; 1 c Heavy cream; chilled; 3/4 c Sugar

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INGREDIENTS

5 lg Eggs; separated, at room
1/2 c Apricot preserves
1/4 c Unsweetened cocoa powder
1/2 ts Baking Powder
1/3 c All-purpose flour
1 c Heavy cream; chilled
3/4 c Sugar

INSTRUCTIONS

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 confectioners 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 confectioners 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. Its also delicious with raspberry jam and fresh raspberry garnish. Recipe by: A Feast Of Fruits Posted to MC-Recipe Digest V1 #1048 by "Marie Smith" on Jan 27, 1998

NOTES

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Chocolate Apricot Roulade

5 lg Eggs; separated, at room
1/2 c Apricot preserves
1/4 c Unsweetened cocoa powder
1/2 ts Baking Powder
1/3 c All-purpose flour
1 c Heavy cream; chilled
3/4 c 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  confectioners 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 confectioners 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.  Its also delicious with  raspberry jam and fresh raspberry garnish.  Recipe by: A Feast Of Fruits    Posted to MC-Recipe Digest V1 #1048 by "Marie Smith" <craftee@sprynet.com>  on Jan 27, 1998

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 8 Servings

Calories: 273
Calories from Fat: 2 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 94.1mg		3 %
Potassium 38.8mg		1 %
Total Carbohydrate 69.9g		21 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 69.3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 273

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