Apricot & Orange Swiss Roll

prep 30 mins cook 18–20 mins
  • 200 g (7 oz) ready-to-eat dried apricots
  • 200 ml (7 fl oz) apple juice
  • 4 eggs
  • 125 g (4 oz) caster sugar, plus extra for sprinkling
  • grated rind of 1 orange
  • 125 g (4 oz) plain flour, sifted

Simmer the apricots and apple juice in a saucepan, covered, for 10 minutes or until most of the liquid has been absorbed. Purée then leave to cool.

Make the sponge. Put the eggs, sugar and orange rind in a large heatproof bowl set over a saucepan of gently simmering water. Whisk, using an electric whisk, for 5–10 minutes until very thick and foamy and the whisk leaves a trail when lifted above the mixture.

Gently fold in the sifted flour. Pour the mixture into a 30 x 23 cm (12 x 9 inch) roasting or a swiss roll tin lined with nonstick baking paper (see page 11), and ease into the corners. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes until the sponge is golden brown and just beginning to shrink away from the sides, and the top springs back when gently pressed with a fingertip.

Meanwhile, cover a clean damp tea towel with nonstick baking paper and sprinkle with a little caster sugar. Quickly turn out the cooked sponge on to the sugared paper. Carefully peel off the lining paper. Spread the apricot purée over the sponge then, starting with a short side and using the paper to help, roll up to form a log. Leave to cool and serve the same day.

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