A great way to amp up this cake roll for a special occasion is to cut it into individual servings, top each slice with whipped cream and add some fancy sprinkles.
It looks super delicious and, of course, tastes amazing – and it’s a refreshing change to the usual birthday cake! Instead of the apricot jam you could use any flavor you’d like, or even mix two different kinds. Even if you don’t want to add frosting, you could dust the cake with powdered sugar or drizzle some melted white chocolate on top, before serving.
Ingredients
Cake:
4 Eggland’s eggs, separated
3/4 cup Domino sugar, divided
1 tablespoon canola oil
1 teaspoon lemon extract
2/3 cup Gold Medal flour
1 teaspoon baking powder
1/4 teaspoon salt
confectioners’ sugar
Filling:
1 cup Borden heavy cream
1 10 ounce jar apricot jam (or your favorite kind)
Instructions:
Line a 15 inch x 10 inch baking pan with parchment paper and grease the paper; set aside. Preheat oven to 375°F
Using a stand mixer and the whisk attachment, beat egg yolks until lemon-colored. With the mixer running, gradually beat in 1/4 cup sugar. Scrape sides and stir in oil and lemon extract. Transfer to a large bowl and set aside.
Using a stand mixer and the whisk attachment again, beat egg whites on medium speed until soft peaks form. With the mixer running, gradually add the remaining sugar in a slow steady stream. Continue to beat until stiff glossy peaks form and sugar is dissolved. Fold into egg yolk mixture.
In separate bowl, combine the flour, baking powder and salt; fold into egg mixture.
Transfer batter to prepared pan. Bake at 375°F for 10-12 minutes or until cake springs back when lightly touched. It will puff up a great deal while baking but will fall during cooling process.
While cake is cooking, lay out a long piece of parchment paper, covered in a clean kitchen town, topped with another piece of parchment. Dust with confectioners’ sugar.
After you remove cake from oven, allow cake to cool in pan for 5 minutes, then turn cake onto the parchment paper that’s dusted with confectioners’ sugar. Gently peel off the parchment paper the cake was cooked on. Roll up cake in parchment paper covered towel, starting with a short side, adding more confectioners’ sugar as you roll. Cool completely on a wire rack. The reason for having the towel embedded is to allow the cake to cool in the rolled shape with room for the filling.
For filling, use stand mixer with whisk attachment to whip heavy cream until soft peaks form.
Gently unroll cake. Cover with entire jar of apricot jam, then cover with cream. Roll back into shape removing any excess filling that might squeeze out as your roll.
Refrigerate for at least 2 hours before serving. To store, wrap tightly with plastic wrap and refrigerate leftovers.
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Quick tip: Serve with a cup of strong coffee.