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Thursday, July 19, 2012

Lite Apricot Swiss Roll


I used fat-free whipping cream and did not use cinnamon.
Used unsweetened apricot preserves.
And I used almond flakes inside with the jam.
I dusted it with some cocoa powder.
Posting the recipe here for sake of completion:


4 egg whites
85 g sugar
juice of a half a lemon
1 tbsp cornstarch or corn flour
jam of your liking (I used apricot jam)
200 ml whipping cream
1 tsp vanilla sugar
mix of cinnamon and sugar and slices of roasted almonds or nuts to decorate


Whip egg whites and sugar until soft peaks form. Add lemon juice and carefully fold in corn starch or corn flour.
Spread the batter thinly to baking parchment (note that the batter will rise a bit) and bake at 175 C for 15 minutes.
In the mean time, place another piece of baking parchment on table and sprinkle some mix of cinnamon and sugar and almonds or nuts over it.
Place the baked sponge carefully over the paper covered with cinnamon-sugar-almonds-or-nuts mix and let cool until you whip the whipping cream into soft peaks with sugar.
Spread jam over the sponge. Then do the same with whipping cream.
Roll into a tight spiral and place into a fridge for a couple of hours (the roll will be perfectly set in 6 hours, but I ate it already after 3 hours and it was still delicious).
It is a very delicate and moist roll, every bite literally melts in your mouth and leaves you wanting some more. The texture was perfect – I couldn’t have asked for a better one. I think the cinnamon is an important thing to add – do use it, otherwise the end result might lack the necessary kick.


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