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Brandied Apricot Cake Roll

Source of Recipe

Posted by Linda Roth


List of Ingredients

4 eggs (at room temperature)
3/4 C. sugar
3/4 C. sifted cake flour
3/4 tsp. double acting baking powder
1/4 tsp. salt
1 tsp. vanilla extract


Recipe

Grease the bottom and sides of a jellyroll pan (15 x 10 x 1-inch). Line the pan with wax paper and then grease the paper. Reserve.

Sift together the cake flour, baking powder and salt. Beat eggs very well in large bowl of mixer. Add sugar gradually and beat until mixture becomes fluffy, thick and light-colored (about 5 minutes). Fold in sifted dry ingredients and then the vanilla extract. Pour batter into jellyroll pan and bake at 400ºF for 13 minutes.

Cover a clean dish towel with confectioners' sugar. Turn cake onto towel. Peel off wax paper and roll cake from the short end, rolling cloth in cake. Place on rack to cool, end side down. When cool, unroll and spread with filling. Re-roll and place on serving platter, leaving end of cake underneath.

Brandied Apricot Filling:
1/2 C. apricot preserves
1/4 C. cognac or whiskey
Mix preserves and whiskey together; spread on cake.

Frosting:
1/2 pt. heavy cream
1 T. confectioners' sugar
1/4 tsp. cognac or whiskey

Whip cream with confectioners' sugar; fold in flavoring. Frost cake, garnish as desired and refrigerate until serving time.