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Gallery Apricot and Walnut Roll Cake Recipe Summary Servings: 8
Ingredients Ingredient Checklist Unsalted butter, at room temperature, for baking sheet 4 large eggs, separated 3/4 cup sugar 1 teaspoon pure vanilla extract 3/4 cup sifted cake flour (not self-rising) 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup walnuts, finely ground Confectioners’ sugar for dusting 1/2 cup Marsala or sweet sherry 1 3/4 cups Apricot Honey-Ginger Jam
Cook’s Notes For best results, roll this cake while it’s still warm and pliable.
Gallery Apricot and Walnut Roll Cake
Recipe Summary Servings: 8
Gallery
Apricot and Walnut Roll Cake
Apricot and Walnut Roll Cake
Apricot and Walnut Roll Cake
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- Unsalted butter, at room temperature, for baking sheet 4 large eggs, separated 3/4 cup sugar 1 teaspoon pure vanilla extract 3/4 cup sifted cake flour (not self-rising) 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 cup walnuts, finely ground Confectioners’ sugar for dusting 1/2 cup Marsala or sweet sherry 1 3/4 cups Apricot Honey-Ginger Jam
Directions
Preheat oven to 375 degrees. Butter a 12-by-17-inch rimmed baking sheet. Line the bottom with parchment paper, allowing it to extend slightly over the short sides. Butter paper, and set sheet aside.
In the bowl of an electric mixer, beat egg yolks on medium speed until light, about 4 minutes. Gradually add sugar, and beat until thick and creamy, about 3 more minutes. Stir in vanilla extract.
Into a small bowl, sift flour with baking powder and salt. With machine running, gradually add flour mixture to egg mixture. Beat just until smooth.
Place egg whites in the clean bowl of an electric mixer. Whisk egg whites on medium speed until they are stiff but not dry, about 3 minutes. Fold a third of stiffened egg whites into batter to lighten; then gently fold in remaining whites, being careful not to flatten batter by overmixing. Lightly fold in walnuts.
Spread the batter evenly on prepared pan, covering all corners. Bake about 10 minutes. Remove from oven, and loosen edges of cake with a knife. Invert the pan onto a clean towel that has been liberally dusted with confectioners? sugar. Peel off parchment paper. With a serrated knife, trim about 1/2 inch of the browned and hardened edges off cake.
Using a brush, soak warm cake with Marsala or sherry, and spread the jam evenly on top. Starting from one of the shorter sides, carefully roll the cake gently but firmly. Place rolled cake on a serving platter, seam side down, and dust with more confectioners’ sugar. When ready to serve, use a serrated knife to slice roll into 1-inch-thick servings.
Cook’s Notes For best results, roll this cake while it’s still warm and pliable.
Cook’s Notes
For best results, roll this cake while it’s still warm and pliable.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Apricot and Walnut Roll Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apricot and Walnut Roll Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
