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Swiss roll with Apricot filling!

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Ingredients

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	5 Eggs
	90 grams Cake flour
	120 grams Granulated Sugar
	2 grams Baking Powder
	pinch of salt
	1 tbsp vanilla extract
	50 grams vegetable oil sunflower
	300 grams Apricots fresh
	2 tbsp Honey
	1 tbsp Corn Starch
	2 tbsp Cold Water

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Swiss roll with Apricot filling!

Name: Swiss roll with Apricot filling!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Ingredients: Eggs: 5; Cake flour: 90 grams; Granulated Sugar: 120 grams; Baking Powder: 2 grams; pinch of salt; vanilla extract: 1 tbsp; vegetable oil: 50 grams; Apricots: 300 grams; Honey: 2 tbsp; Corn Starch: 1 tbsp; Cold Water: 2 tbsp

Apricot Sour Note Dessert

soft and fluffy apricot cake

40 min
Serves 16
Medium

Ingredients

5 Eggs
90 grams Cake flour
120 grams Granulated Sugar
2 grams Baking Powder
pinch of salt
1 tbsp vanilla extract
50 grams vegetable oil
sunflower
300 grams Apricots
fresh
2 tbsp Honey
1 tbsp Corn Starch
2 tbsp Cold Water

Directions

This apricot Swiss roll is perfect sour note dessert for summer days. Fluffy and so delicious, simply melts in your mouth.

All you need is 300 grams of fresh apricots, 2 tbsp of honey for sweetness of the filling and 1 tbsp corn starch for thickness and great consistency.

Egg whites and egg yolks need to be whipped separately for fluffiness with exact amount of granulated sugar.

Cake flour and vegetable oil add in the end and gentle combine into fluffy texture before baking.

All details for this gorgeous Swiss cake roll are below. You can not be wrong with this ingredients and steps.

Steps

Done

40 minutes

Preparation and baking

Start with preparation of eggs yolks and whites in different bowls.
Add 5 egg yolks and 50 grams of granulated sugar. whipped with hand mixer until mixture gets fluffy and foamy and the volume increase, mix around 5 minutes.
Then start with preparation of egg whites meringue in other bowl.
Start by mixing egg whites with mixer and add 70 grams of granulated sugar. To get perfect meringue, sugar need to be added separately by tree times. After first adding of sugar mix two minutes, and repeat this with the second and third adding of sugar. Or whole whipping proces for 6 minutes.
Then combine both textures, by adding of egg yolks mixture into egg white mixture.
Mix together with spatula carefully in circles starting from the edges to the centre, not to loose fluffiness of mixture. Then add mixed dry ingredients of 90 grams cake flour, 2 grams baking powder and pinch of salt.
Gently well combine all flour mixture.
At the end, add in a bowl 50 grams of vegetable oil and take 4 tbsp from the cake mixture. Mix well until all oil is well mixed and return this oily mixture in the whole cake mixture.
Than place it in a rectangle baking pan covered with baking paper.
Shake the bubbles by shaking the pan and bake in preheated oven on 170 celsius for 30 minutes.
Until cake is baking you can prepare the apricot filling.
Clean 300 grams fresh apricots from the bones, mash them with fork and add 2 tbsp of honey. Cook shortly on low medium heat for 3 minutes, then add 2 tbsp water, 2 tbsp vanilla extract and 1 tbsp corn starch. Combine all with hand blender until smooth texture.

After baking immediately remove the baking paper, without waiting for it to cool.
Then topped with the apricot filling and roll it.
You can use a baking paper for easy rolling and shaping, just be gentle, because the dough is soft, you don't need to press so hard.
Keep in the fridge 1 hour before slicing.
Bon appetite!
If you like you can share this recipe with your family or friends :)