Based on Diane’s chocolate jelly roll
- 5 eggs, separated
- 2/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon finely grated lemon zest
- 2/3 cup cake flour (avoid using other flour or your cake will not roll well)
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons melted butter
This is just an example; you can use anything else
- 1/2 cup apricot preserve
- 1/3 the quantity from whipped cream
- Beat egg yolks until thicken and lemon colored
- Gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest
- Sift dry ingredients into a separate container
- Gradually stir them into the egg yolk mixture; the final mixture is very thick!
- In a large, clean bowl, beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar.
- Beat until stiff peaks form.
- Stir a spoonful of whites into the batter, then quickly fold in the remaining whites.
- Fold in melted butter.
- Place parchment paper on a buttered 10x15x1 inch jelly roll pan. Butter (again) and flour the parchement paper generously, then shake out the excess flour
- Spread the batter into the prepared pan and smooth it out into the corners. It’s important that there’s uniform thickness.
- Bake at 375° for 12 minutes. Don’t over bake or it won’t roll or too tough! (It’s done when feels bouncy to the finger)
- When you take the sponge cake out, loosen the edges. Let it cool 5 mins.,
- Sprinkle its surface with confectioner sugar, and then spread a tea towel over the cake, invert and remove the pan, and peel off the paper.
- While the cake is still warm, turn it so a long edge is before you, and roll up the cake in the towel, keeping the long edges uncurled.
- A few hours before serving (not right before), unroll the cake and spread the apricot preserve, but not to the edge
- Whip the heavy cream until firm peaks form, sweeten it to taste with confectioners sugar, and spread the cream over the preserves, not quite to the edges
- Roll up the cake again and set it seamside down on a serving plate.
- With a serrated knife, trim the two ends. Chill well.
- To serve the roulade, dust the top with confectioners sugar and slice it across at a bias into spiral rounds.
You can decorate the top (seam touches the plate) with chocolate frosting