apricot-filled jelly roll


1/2  cup all-purpose flour
1   teaspoon baking powder
1   teaspoon ground cinnamon
1/4  teaspoon ground nutmeg
1/4  teaspoon ground cloves
1/4  teaspoon ground ginger
4   egg yolks
1/3  cup granulated sugar
4   egg whites
1/2  cup granulated sugar 
Sifted powdered sugar
1   pound fresh apricots (8 to 12), chopped (2-1/2 cups)
3   tablespoons granulated sugar
4   teaspoons cornstarch
1/3  cup water

Cream Cheese Frosting:
1  3  ounce cream cheese, softened
1/4  cup butter or margarine, softened
1   teaspoon vanilla
2   cups sifted powdered sugar


1. Grease and flour a 15x10x1-inch baking pan; set aside. Mix flour, baking powder, cinnamon,nutmeg, cloves, and ginger; set aside. Beat egg yolks with an electric mixer on high speed for 5 minutes or until thick. Gradually add 1/3 cup sugar, beating on high speed until sugar is almost dissolved. Wash beaters.
2. Beat egg whites on medium to high speed until soft peaks form (tips curl). Add 1/2 cup sugar, 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight). Fold 1 cup of egg white mixture into yolk mixture. Fold yolk mixture into remaining egg white mixture. Fold in flour mixture. Spread in prepared pan.
3. Bake in a 375 degree F oven for 12 to 15 minutes or until cake springs back when touched. Immediately loosen cake from pan. Invert onto a towel sprinkled with powdered sugar. Roll up cake and towel, jelly-roll style, starting from one of the short sides. Cool.
4. Meanwhile, for filling, bring apricots and water to boiling; reduce heat. Cover and simmer for 5 minutes. Mix 3 tablespoons sugar and cornstarch. Stir into apricot mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cool. Do not stir.
5. Unroll cake. Spread filling over cake. Roll up cake as before. Frost with Cream Cheese Frosting. Cover and store in refrigerator up to 4 hours. Makes 10 servings.

Cream Cheese Frosting:

1. Beat together cream cheese; butter or margarine; and vanilla. Add sifted powdered sugar. Beat until of spreading consistency.

Post a Comment