Friday, June 29, 2007

Apricot Swiss Roll


75 gm. Cake flour - sifted
1 tsp. salt
1 tsp. baking powder
55 gm. sugar
4 nos. egg yolks
30 gm. milk
30 gm. corn oil
4 nos. egg white
85 gm. sugar
1/2 tsp. cream of tartar

about 10 to 12 pieces of dried apricots - chopped or diced for sprinkling onto tray
50 gm. melted chocolate for decoration


(1) Mix egg yolks, cornoil, salt, sugar and milk together. Stir then add in cake flour and baking powder. Stir till smooth.
(2) Whisk egg white with cream of tartar till forthy then spoon in sugar while machine is still on, continue to whisk till stiff peak.
(3) Fold egg white mixture into the egg yolk mixture, combine well and stir in half to the chopped apricots. Balance apricots, sprinkle onto a lined tray 11" x 14".
(4) Pour the batter into the lined cake tin, level the surface with a scraper.
(5) Bake in a preheated oven of 180C for about 15 mins. or till cooked.
(6) Spread apricot jam thinly over the cake and roll up. Can use any filling for spreading or butter cream.
(7) Chill in the fridge till set and then decorate with melted chocolate. Place melted chocolate into piping bag and pipe lines on top as decoration.
(8) Slice and serve.

Note: For added flavour, soak chopped or diced apricots with some apricot brandy (roughly 1 to 2 Tablespoon)for about 15 mins.


Anonymous said...


dis looks delicious !yum yum

Anonymous said...

That is so PRETTY!!!! Aunty, you're so talented!!!

Little Corner of Mine said...

So pretty and delicious looking!

Unknown said...

Hi Aunt Lucy, these look utterly yummylicious. Please do share the recipe with me. Please??

Cranberry said...

nice looking swiss roll.. bet it taste delicious!

kellie said...

oooohhh, thanks Aunty Lucy for typing out this recipe ... will want to try it ...

God Bless,

Anonymous said...

Hi Aunty Yochana,

Can I replace the cornoil with vegetable oil ?

Please advise.
thank you ~

Aunty Yochana said...

Yes you can replace it with vegetable oil, anonymous.


Anonymous said...

hi wath do you mean by "nos egg" thank you

Aunty Yochana said...


4 nos. means four numbers which also mean 4 whole eggs.


Anonymous said...

i have a question regarding the different type/ways you have to make a swiss roll...for eg, apricot swiss roll uses cream of tartar and lesser eggs and many more ingredients to make the sponge cake compared to coffee swiss roll that has relatively lesser ingredients to make the sponge. will it taste different?

Aunty Yochana said...

hi anonymous,

Oops...I forgot how it taste like. Each individual swiss roll has it's own taste , ingredients and method.


死食薇薇 said...
This comment has been removed by the author.
Juriya Tamiko said...

HI HI aunty i was wondering how long do you have to beat the egg whites to make the stiff peaks form?

Thank you


Aunty Yochana said...

Hi Juriya

Whisk about 4 to 5 mins. will do.


Anonymous said...

Hi aunty,

when your talking about the kind of cake pan are you talking about the cookie tray or the rectangular cake tray?

thank you ^^,


Anonymous said...

Hi aunty I have a question about the egg yolk mixture. when your adding the oil,milk,cake flour,etc
Is the mixture suppose to be thick or

Thank you!

Regina said...

Hi Aunty, I tried this recipe the other day and I love the texture of the cake. However, I find it a bit salty, perhaps I didn't use apricot on the cake. Nevertheless, I still love the cake and will adjust the salt next time... Thank you for sharing the recipe here :)