Best Apricot Filled Cake Roll Recipes

APRICOT JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan.
• Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
• Cream butter in a mixing bowl with an electric mixer. Gradually add sugar and beat until light and fluffy, 5 to 7 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly on low after each addition.
• Pour 1/2 of the batter into the prepared pan and spoon 1/2 of the apricot preserves on top, spreading it to within 1/2 inch of the edges. Repeat with remaining batter and preserves.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving platter.

APRICOT KOLACHES

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and 1 cup butter to 120°-130°. Add to dry ingredients; beat until moistened. Add egg yolks; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface. Shape into 1-1/2-in. balls; roll each into a 2-1/2-in. circle. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., Using the end of a wooden spoon, make a 1-1/2-in. indentation in the center of each roll; fill with about 2 teaspoons apricot filling. Melt remaining butter; brush over dough., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.

MOIST APRICOT ROLLS (USING NUT ROLL TINS)

Steps:

• Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
• Grease two nut roll tins and preheat oven to 190°C.
• Cream butter and sugar using an electric mixer, until light and fluffy.
• Beat in the eggs, one at a time. Beat until combined.
• Stir in half of the sifted flours with half of the milk.
• Stir in remaining flours and milk.
• Stir in the apricots.
• Spoon mixture evenly into the prepared tins. Tins should be kept upright.
• Bake in the oven for 1 hour.
• Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
• Carefully remove the lids and turn cakes out onto a wire rack to cool.

APRICOT JELLY ROLL WITH WHITE CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Bring a small saucepan of water to a boil.
• For the chiffon cake: In a medium bowl, whisk together the cake flour and 1/4 cup of the sugar. Add the baking powder and salt to the bowl and whisk together. Set aside.
• In a separate bowl, whisk together the 3 egg yolks, milk, vegetable oil and vanilla until combined.
• Add the wet mixture to the dry ingredients and whisk together to form a loose batter. Be sure to continue whisking until all the clumps of flour have been completely incorporated and the batter is smooth. Fold in the yellow food coloring to reach the desired color. Set aside.
• Meanwhile, add the 4 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. Add the cream of tartar and continue beating. Begin slowly streaming in the remaining 1/2 cup sugar and continue beating until the meringue holds stiff, glossy peaks, 2 to 3 minutes.
• With a rubber spatula, incorporate a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Gently fold in the remaining meringue and continue to stir until completely incorporated.
• Line a quarter sheet pan with parchment paper and butter the parchment and the sides of the pan. Pour in the cake batter and smooth out to fill all the corners. Bake until a cake tester comes out clean, about 15 minutes.
• While the cake is baking, prepare your fillings: Melt the white chocolate in a medium heatproof bowl set over a small saucepan of simmering water (don't let the bowl touch the water). When the chocolate is melted, allow it to cool slightly and whisk in the mascarpone and confectioners' sugar. Remove one cup of this mixture and add to a piping bag fitted with a star tip.
• Before the cake comes out of the oven, dust a tea towel larger than the pan with a nice layer of confectioners' sugar. When cake is done, using a knife, loosen the sides of the cake from the pan. While the cake is still warm, invert it onto the prepared tea towel and carefully remove the parchment paper. Roll up the cake with the tea towel from short end to short end and move onto a wire rack and to cool, seam-side down, for 20 minutes.
• While the cake is still somewhat warm, unroll it and smear the inside with a thick layer of apricot jam.
• On top of the jam, add the mascarpone filling from the bowl (save what is in the piping bag for decorating at the end). Cover the jam with mascarpone filling from end to end.
• Reroll the cake, removing the tea towel as you roll. Allow the cake to completely cool and set, seam-side down.
• Decorate the cake by piping the remaining mascarpone mixture down center of the cake and around the base. Add white chocolate curls all over.