Carrot and Apricot Roll Recipe

Carrot and Apricot Roll Recipe

Ingredients: Serves 6

4 eggs, separated
100 g/4 oz caster (superfine) sugar, plus extra for sprinkling

1 large carrot, grated
50 g/2 oz chopped almonds

100 g/4 oz/1 cup plain (all-purpose) flour
60 ml/4 tbsp apricot jam (conserve)

350 g/12 oz plain or apricot fromage frais

Method:

Put the egg yolks and sugar in a bowl and whisk until thick and pale. Fold in the carrots, nuts and flour with a metal spoon. Whisk the egg whites until stiff and fold in with a metal spoon. Turn into an 18 x 28 cm/7 x 11 in Swiss roll tin (jelly roll pan), lined with baking parchment. Level the surface. Bake in a preheated oven at 190C/ 375F/gas mark 5 for about 25 minutes until the centre springs back when lightly pressed.


Put a sheet of baking parchment on the work surface and sprinkle with a little caster sugar. Turn the roulade out on to the paper. Ease away the cooking paper and discard. Quickly trim the edges, if liked, then roll up with the sugared paper inside to stop the cake sticking together. Cover with a clean tea towel (dish cloth) and leave to cool. When cold, carefully unroll and discard the paper. Spread with the jam, then the fromage frais. Roll up and transfer to a serving plate. Sprinkle with a little extra sugar, if liked, and serve sliced.


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