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Soft, sweet, and full of jam, this Vanilla Apricot Jam Swiss Roll is easy to roll and makes for a simple yet impressive dessert!
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Vanilla Apricot Jam Swiss Roll
- Prep Time: 20
- Cook Time: 20 minutes
- Total Time: 40 minutes
Description
Soft, sweet, and full of jam, this Vanilla Apricot Jam Swiss Roll is easy to roll and makes for a simple yet impressive dessert!
Ingredients
- 1 cup castor sugar
- 4 large eggs separated
- 1 teaspoon vanilla essence
- 1 cup flour
- 2 teaspoons baking powder
- pinch salt
- 1/4 cup of cold water
- castor sugar to roll for sugar crust
- Smooth Apricot Jam
Instructions
- In a mixing bowl, mix with an electric mixer on high, castor sugar and egg yolks until creamy.
- Add vanilla essence and mix.
- Add a little bit of water to the mixture.
- In a different mixing bowl, sift the flour, baking powder, and salt.
- Add to the sugar and egg mixture and mix well.
- Beat the egg whites until stiff peaks.
- Fold the egg whites into the batter, adding the rest of the cold water.
- Fold until just incorporated.
- Pour batter into lined greased pan and bake for 20 min at 180 degrees Celsius. 15 minutes in the Thermofan oven.
- When it’s ready to come out of the oven, prepare a kitchen cloth by sprinkling it with a layer of castor sugar.
- Tip the swiss roll face-first onto the cloth.
- Roll quickly to set form.
- Unroll when it is still warm to add your filling of Apricot jam OR Nestlè caramel treat or any other filling you like.
- Roll again and cut in desirable pieces.
Notes
Prepared, tried, and tested by Feriel
The origins of the term are unclear. In spite of the name “Swiss roll”, the cake is believed to have originated elsewhere in Central Europe, likely in Austria. It appears to have been invented in the nineteenth century, along with Battenberg, doughnuts, and Victoria sponge.
Alternative names: Jelly roll, roll cake.
What is the difference between a Roulade and a Swiss roll?
A Swiss roll is always made up of cake being rolled with a filling, whereas a roulade can be rolled using other pastries or can even be savory with a meat filling.
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Never tried with apricot jam before sound so yummy!
Rachael – Apricot jam is what we usually used all along. Only lately I am starting to add different fillings to make it more interesting.