INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375 degrees. Line a jelly-roll pan with waxed paper,
aluminum foil, or parchment paper. Butter and flour it, then shake out the
excess.
In a medium-large bowl, beat together the egg yolks and sugar. In a small
bowl sift together the flour, cocoa, and baking powder. Gradually stir them
into the egg yolk mixture. In a large clean bowl, beat the egg whites until
they form stiff peaks. Stir a spoonful of whites into the batter, then
quickly fold in the remaining whites. Spread the batter into the prepared
pan and smooth it out into the corners. Bake it in the preheated oven until
the top is golden, about
15    minutes.
When you take the sponge cake out, loosen the edges. Let it cool 5 minutes,
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. This may be done a day ahead. Keep the cake covered to stay
moist, and let it cool completely.
A few hours before serving (not at the last minute), unroll the cake, trim
the long edges with a serrated knife, and spread the apricot preserves over
the sponge. Whip the cream until firm peaks form, sweeten it to taste with
confectioner's sugar, and spread the cream over the preserves not quite to
the edges. Roll up the cake again and set it seam side down on a serving
plate. With a serrated knife trim the two ends. Chill well.
To serve the roulade, dust the top with confectioner's sugar and slice it
across into spiral rounds.
NOTES : This roulade is simple, quick, and pretty, appropriate for all
ages, and can be dressed up or down as you wish.  It's also delicious with
raspberry jam and fresh raspberry garnish.
Recipe by: A Feast Of Fruits
Posted to MC-Recipe Digest V1 #1048 by "Marie Smith" <craftee@sprynet.com>
on Jan 27, 1998

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