Austrian Biskuitroulade (Apricot Jam Roulade)
My granny's recipe for a super fluffy apricot jam roulade (sponge roll). With video instructions.
Kochutensilien
- baking tray 47.5 x 43.5 cm (~18.7 x 17.1 inches)
Zutaten
- 6 eggs fresh
- 1 cup wheat flour 120g, pastry or cake flour if possible
- 1,5 cup caster sugar 180g
- 1-2 teaspoon Butter liquid, lukewarm
- 2 teaspoon vanilla extract or 2 pc. vanilla sugar (16g)
- ¾ teaspoon baking powder
- ¾ cup apricot jam
- caster sugar for decoration
- 1 teaspoon Butter to grease the baking paper
- flour to dust the greased baking paper
Anleitung
- Put a baking paper (baking sheet) on a baking tray, grease with butter and dust with flour, so the dough gets off more easily after baking.
- Separate the eggs, whisk the egg whites very stiff.
- Mix all remaining ingredients except eggs and butter.
- Bit by bit, with a whisk, add the egg yolks to the beaten egg whites. Fold in the remaining ingredients and the liquid butter. (mix in carefully, bit by bit, so that the dough stays fluffy)
- Put on the tray with the baking paper and bake at 200°C (~390°F) in a preheated oven at top and bottom heat for about 10-15 minutes.
- Immediately after baking, spread the jam over the exposed side. Use the baking paper on the underside to roll up the cake.
- Sprinkle with caster sugar before serving.
Notizen
If the roulade is not filled with jam, but with something that should remain cool (eg. cream cheese filling), then do not sprinkle immediately after baking. Cover the roulade on the top with another baking paper and roll it without filling. Let it cool. Then carefully roll out again, remove upper baking paper. Brush with filling and finish rolling.
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Mai 25, 2018(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
https://www.vienna-sunday.kitchen/jam-roulade/