Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Cakes, Fruits/nuts, Desserts

  4. Yield: 12 servings

  5. --CAKE--

  6. 6 lg Egg yolks

  7. 2/3 c Superfine or strained sugar

  8. 1/4 c Superfine or strained sugar

  9. 1 ts Vanilla extract

  10. 1 ts Grated navel orange rind

  11. 2 tb Fresh orange juice

  12. 1/2 c Strained Dutch-process cocoa

  13. 6 lg Egg whites

  14. 1/4 ts Cream of tartar


  16. 3 oz Dried apricots

  17. 1 c Water; plus

  18. 1 tb Water

  19. 3/4 c Confectioner's sugar

  20. 1/2 ts Unflavored gelatin

  21. 1 c Heavy cream; well-chilled

  22. 1 tb Grand Marnier

  23. Position rack in lower third of oen and preheat to 350 degrees. Butter a

  24. 10 1/2 by 15 1/2 by 1 inch jellyroll pan and line the bottom with baking

  25. parchment. Lightly butter the parchment. Place the yolks in the small bowl

  26. of an electric mixer fitted with beaters or the whip attachment. Beat on

  27. medium speed until they are thickened and light yellow in color, about 2

  28. 2/3 c sugar,

  29. 1 Tbsp at a time, taking about 2 to 3 minutes to

  30. blend it in well. Reduce mixer speed to medium-low. Blend in the vanilla,

  31. orange rind, and orange juice, and mix for 15 seconds. Reduce speed to low,

  32. add the cocoa, and blend until just incorporated. Remove from the mixer and transfer to a larger mixing bowl. Set aside. Wash and dry beaters. In the

  33. large bowl of the mixer, whip the egg whites and water at medium speed

  34. until frothy. Add the cream of tartar, increase the speed to medium-high,

  35. 1/4 c sugar,

  36. 30 seconds. Whip for 15 seconds longer. Do not

  37. overbeat. Remove the bowl from the mixer. With a 2 3/4 inch wide rubber

  38. spatula, fold one quarter of the beaten egg whites into the yolk mixture,

  39. taking about 20 turns to lighten. Then fold in the remaining whites, taking

  40. 30 to 40 turns. Pour batter into the prepared pan and gently

  41. smooth the top with the back of a spoon, spreading it evenly into the

  42. corners. Tap the pan gently on the counter to even out the batter. Bake in

  43. 20 to 25 minutes, until the top feels set and is

  44. springy to the touch. While the cake is baking, prepare a 20-inch piece of

  45. baking parchment. Place on a flat work space and sprinkle lightly with 1/2

  46. tsp granulated sugar. Remove cake from the oven and immediately invert onto

  47. the parchment. Protecting your hands with potholders, remove the pan and gently peel off the paper pan liner. Tightly roll together the cake and the

  48. sugared parchment paper away from you, starting on a long side. Place the

  49. cake seam side down on a cake rack to cool while you prepare the filling.

  50. To make the whipped apricot souffle: Put the apricots and 1 cup of water

  51. in a small heavy saucepan, cover, and bring to a boil. Simmer 20-25

  52. minutes or until the apricots are very soft and all but 1 or 2 Tbsp of the

  53. water has been absorbed. Remove from the heat and add 1/2 c confectioners

  54. sugar. Whip with a fork until the apricots are very smooth. You should

  55. 1/2 c of puree. Put

  56. 1 Tbsp cold water in a small

  57. heat-proof glass dish and sprinkle the gelatin over the top. Let stand for 5 minutes without stirring. Place the dish in a skillet filled with

  58. inch of boiling water. Stir the mixture until the gelatin is dissolved and the mixture is clear. Stir it into the apricot puree. Set aside to cool to

  59. tepid. Beat the cream in a small chilled bowl of an electric mixer. As it

  60. begins to thicken, add 1/4 c confectioner's sugar gradually. Beat until

  61. soft peaks form. Remove from the mixer and fold in the tepid puree and the

  62. Grand Marnier by hand. To assemble: Carefully unroll the cake, but not

  63. completely flat; the edge closest to you should remain curled. Spoon the

  64. filling under the curled edge first, then spread it over the rest of the

  65. cake evenly with a metal spatula, leaving a 1-inch border on the far side.

  66. To roll the cake, tuck the curled edge under and continue rolling. Place

  67. seam side down on a wooden breadboard or oblong platter. Cover loosely

  68. with foil and refrigerate until hald-hour before serving. Dust the top

  69. with confectioner's sugar just before serving. Store leftover roulade in

  70. the refrigerator loosely covered with foil for up to three days. --


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