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Preparing a Roulade Culinary Arts II

Learn how to prepare a delicious Apricot and Orange Roulade, a rolled cake filled with apricot mixture and topped with powdered sugar and orange zest. Serve it with yogurt or crème fraîche for a delightful dessert.

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Preparing a Roulade Culinary Arts II

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  1. Preparing a RouladeCulinary Arts II Assignment 9 – Visuals Jack Kelly jkelly85@vt.edu 10/28/2011

  2. What is a roulade? • A dish cooked or served in the form of a roll • What food dishes have you seen shaped like this?

  3. Apricot and Orange Roulade

  4. Ingredients • Cake • 4 egg whites • ½ cup sugar • ½ cup plain flour • Finely grated rind of 1 small orange • 3 tbsp orange juice

  5. Ingredients • Filling • ⅔ cup ready-to-eat dried apricots • ⅔ cup orange juice • Decoration • 2 tsp powdered sugar • Shreds of orange zest

  6. Cooking Equipment • Measuring cups and spoons • Spatula • Hand mixer and bowl • Jelly roll pan • Saucepan • Food processor • Kitchen shears

  7. Additional Supplies • Parchment paper • Rolls • Sheets • Decorative shapes

  8. Step 1 • Preheat oven to 400 degrees. • Grease the jelly roll pan. • Line the pan with parchment paper. • Grease the parchment paper. • Set the pan aside.

  9. Step 2 • Place egg whites in large bowl. • Whisk them with hand mixer until soft peaks form. • Gradually add sugar, whisking between each addition. • Fold in the flour, orange rind, and juice. • Spoon mixture into prepared pan and spread evenly.

  10. Step 3 • Bake for 15 to 18 minutes, or until the sponge is firm and light golden in color. • Turn out onto a sheet of parchment paper • Roll up Swiss roll style loosely from short side. • Leave to cool.

  11. Step 4 • Roughly chop apricots, and place in saucepan with the orange juice. • Cover pan and let simmer until most of liquid is absorbed. • Puree the apricots in a food processor.

  12. Step 5 • Unroll the roulade and spread apricot mixture evenly over it. • Roll it back up again. • Arrange strips of paper diagonally across roll and sprinkle lightly with lines of powdered sugar. • Remove paper and scatter with orange zest to serve.

  13. Tips • Serve with spoonful of plain yogurt or crème fraîche. • You can bake the cake a day in advance, keeping it rolled in paper, in a cool place. • The rolled cake can also be frozen for up to 2 months; thaw it at room temperature. • Unroll and fill cake 2 to 3 hours before serving.

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