Cakes and Gateaux Recipes - Apricot Brand-snap Roulade Recipe

  
 

Cakes and Gateaux Recipes - Apricot Brandy-snap Roulade

Ingredients

  • 4 eggs, separated

  • 7.5ml/1 1/2 tsp fresh orange juice

  • 115g/4oz caster sugar

  • 175g/6oz ground almonds

  • 4 brandy snaps, crushed, to decorate

FOR THE FILLING

  • 150g/5oz canned apricots, drained

  • 300ml/1 1/4 cups double cram

  • 25g/1oz icing sugar

Method:

  1. Preheat the oven to 190'C/375"F/Gas 5. Base-line and grease a 33 x 23cm/13 x 9in Swiss roll tin. Beat together the egg yolks, orange juice and sugar until thick and pale, about 10 minutes. Fold in the ground almonds.

  2. Whisk the egg whites until they hold stiff peaks. Fold into the almond mixture, then transfer to the Swiss roll tin and smooth the surface. Bake for 20 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, covered with a just-damp dish towel.

  3. For the filling, process the apricots in a blender or food processor until smooth. Whip the cream and icing sugar until it holds soft peaks. Fold in the apricot puree.

  4. Spread the crushed brandy snaps on a sheet of greaseproof paper. Spread one-third of the cream mixture over the cake, then invert on to the brandy snaps. Peel off the lining paper.

  5. Use the remaining cream mixture to cover the whole cake, then roll up the roulade from a short end. Transfer to a serving dish.