Apricot Filled Cake Roll

Recipe by Rita1652
READY IN: 50mins




  • Apricot Curd:
  • Heat apricots and wine for 1 minute in microwave oven.
  • Add to blender and puree apricots, sugar adding zest and juice of lemon blend till smooth.
  • Mix eggs and yolks together add mix some of the puree to the eggs then back to blender blending all ingredients except butter together.
  • Put into a microwave dish and cook for 3 minutes whisking every minute till thick and smooth.
  • Add butter and whisk till melted and mixed. Microwave for 1 more minute and chill covered till ready to use.
  • Cake:
  • Preheat oven to 350°F.
  • Mix all cake ingredients together to blend then beat at medium speed for 2 minutes.
  • Bake in a 15x10-inch cookie sheet pan lined with parchment paper and then butter paper for 15 minutes.
  • Do not over bake.
  • Frosting:
  • In a food processor process till smooth, airy and creamy.
  • Assembly:
  • Immediately turn cake out onto towel.
  • Sprinkle with confectioners' sugar.
  • Roll cake along with towel.
  • Cool.
  • Unroll.
  • Spread with apricot curd.
  • Roll again.
  • Wrap with plastic wrap.
  • Cool.
  • Unwrap and place seam side down on cookie sheet.
  • Spread frost over roll and garnish with coconut and cashews.