Friday, 4 October 2013

Apricot Swiss Roll - Happy Blogversary!!

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!

Equipment:
  • 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

Ingredients:

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
Method:
  • 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!

Happy Eating! 

3 comments:

  1. That's a beautiful swiss roll 2 celebrate! Congrats!!! :)

    ReplyDelete
    Replies
    1. Thanks Raf! And thanks for being an amazing reader too! ;)

      Delete
  2. Looks very yummy... I am looking for an egg-less variation ... please share if possible...

    ReplyDelete

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