Happy Blogversary to Me! Oh, to Easy Yummy Cookery!! I couldn't wait until I write a whole paragraph to say it, I just couldn't! But the blog anniversary was yesterday, I was too tired after baking and cooking and doing stuffs here and there and couldn't write it. So only posted a post I had already written! The worst bit is that I had completely forgotten about it and only remembered in the morning on my way to the university! What a shame, that is what you must be saying right now! I did make it up to my blog, though, by baking this Apricot Swiss Roll!
I cannot believe I've been food blogging for over a year now! Thanks to each and every reader, its been fun sharing my cooking adventures with you! ;)
|Midly Tangy Apricot, Fluffy Whipped Cream and Spongy Roulade makes this|
(No-Crack) Apricot Swiss Roll a definite must try!
- 26 x 30 cm baking tray
- Piping Bag
- Cling Film
- Baking/Parchment Paper
- Swirl Template
- Hand Mixer/Whisk
- Spatula (Totally recommend having one!)
- Palette Knife
For the Swirl:
- 1 Egg-White
- 4 Tbsp of All-Purpose Flour
- 1½ Tbsp of Apricot Purée (Optional)
- 1½ Tbsp of Melted Butter
- 2 Tbsp of Sugar
- Orange Food Colouring
For the Swiss Roll:
- 3 Medium Eggs (at room temperature; they beat better)
- 1/2 Cup of All-Purpose Flour
- 1/4 Cup of Sugar
- 1 Tsp of Vanilla Essence
- 1 Tsp of Honey (Optional)
For the Filling:
- 3/4 Cup of Whipping Cream
- 2 Tbsp of Sugar
- 10 Canned Apricot Halves
- Align the baking tray with parchment paper, butter and flour. Slip the swirl template underneath.
- Begin by preparing the batter for the swirl by melting the butter on a double boiler on in the microwave.
- Add to it the sugar and mix until dissolved.
- Toss in the egg white, flour and apricot purée. Mix until well-combined.
- Finally add a few drops of orange food colouring as desired. Give a stir.
- Pour batter in a piping bag and cut the very end!
- Pipe swirl patterns onto the baking/parchment paper. Remove the swirl template from beneath the parchment paper.
- Pop the tray into the refrigerator and let set for atleast half an hour.
- Preheat oven to 220˚C.
- For the Swiss Roll sponge, start by separating the egg yolks from the whites in two bowls.
- Throw in sugar into the egg yolks and beat with a hand mixer until pale yellow/doubled in volume.
- Then add the honey and vanilla essence and beat again.
- Beat the egg whites until soft peaks form but do not over-beat.
- With the help of a spatula, fold the fluffed egg whites into the egg yolk mixture.
- Finally, fold sifted flour in the egg mixture.
- Remove the tray from the refrigerator and quickly pour the sponge batter onto it.
- Use a palette knife to spread the batter evenly and rapidly.
- Let bake for 6-7 minutes or until when a finger is pressed onto the sponge, it leaves a slight mark and springs back.
- Once the sponge is baked, take it off the parchment paper and sprinkle some sugar (just to prevent it from sticking).
- Wrap the sponge in cling film and allow complete cooling. (This helps in retaining the moisture)
- Meanwhile, dice or slice the apricots as you desire.
- Using the hand mixer whip the whipping cream.
- Add the sugar and whip for another minute.
- Throw in the diced/sliced apricots and mix well.
- Once the sponge has cooled, brush off any sugar.
- Evenly spread the whipped cream mixture onto the sponge.
- Roll up and cut 1cm of each end to get a nicer finish!