Chocolate Roulade Recipe


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Type: Chocolate Roulade Free Cooking Recipe – Dessert

Um! Yummy!

Ingredients / Directions
5 large eggs
separated
3/4 cup(s) sugar
1/3 cup(s) flour
1/4 cup(s) unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup(s) apricot preserves
1 cup(s) Heavy cream
chilled
3 tbsp confectioners sugar Preheat the oven to 375F.
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 hour(s) before serving
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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