A tasty sponge cake roll with delicious apricot buttercream frosting, white chocolate glaze and freshly chopped apricots – this Apricot Cake Roll is the perfect summer dessert!
Every year I keep asking myself which fruit I like more: apricots or peaches. Every year the answer is both and every year I try to eat as much as possible of them during their season. Both are fantastic in desserts therefore I am very happy to present you my first creation with flavourful apricots: Apricot Cake Roll.
To be very honest my initial idea for that cake was to make it as a vertical roll cake. But somehow I didn’t consider correctly the yield of my sponge cake base so at the end it wasn’t enough for a vertical roll. That’s why I made a regular roll cake. In spite of failing in terms of shape, it ended up as a big success taste wise.
If you haven’t tried an apricot dessert so far, I recommend you to do it as soon as you can! You might not be realising what you are missing. My first apricot cake was made with dried fruits and was unbelievably tasty: Lemon Pistachio Cake With Apricot Frosting. It is actually one of the tastiest cakes I have ever tried! The second dessert with the same fruit was the Apricot Tiramisu with Blueberries. This was another very tasty experiment which had a great success.
What’s the special thing about today’s Apricot Cake Roll? It is actually a quite simple dessert but its simplicity is very delicious. The sponge cake base together with the apricot buttercream are a wonderful combination. The only thing you need to bear in mind if you decide to make it is that the buttercream is quite sweet so people that are not much into sugar might find the cake a bit overwhelming.
There are two ways for that cake to be rolled out. The first one is like a normal roll: simply spread the frosting all around the sponge sheet and then roll it. The second method (the way I did it) is to cut the sponge base in two equal parts and then roll them up overlapping one another, starting from the short side. The will make the roll a bit shorter but with a very rich texture inside.
No matter how you do it, surely the taste will be delicious! If you make the Apricot Cake Roll at home, I will be glad to receive your feedback, as always 🙂
Apricot Cake Roll
For the cake base:
- 4 eggs
- 100 g sugar
- 30 g all purpose flour
- 20 g cornstarch
- 2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
For the Apricot Buttercream Frosting:
- 150 g butter softened
- 200 g powdered sugar
- 3 apricots pitted
For the chocolate graze:
- 50 g white chocolate
- 2 teaspoons milk
- Fresh apricots finely chopped
- Preheat oven to 200 degrees C. Line a large rectangular pan (about 30 x 40 cm or 12 x 17 inch) with a sheet of baking paper.
- In a bowl combine flour and cornstarch and set aside.
- Divide 3 of the eggs by placing the yolks in one large mixing bowl and the whites in another. Add to the yolks the last egg and about 2/3 of the sugar. Beat with the mixer at high speed for 5 minutes until the volume increases significantly and the mixture becomes thick. Add vanilla and beat until incorporated.
- Gradually sprinkle the flour mixture in the egg yolks, folding it gently with a rubber spatula until absorbed.
- Beat the egg whites until foamy. Add cream of tartar/ lemon juice and beat until soft peaks form. Add the remaining sugar and beat until hard peaks form.
- Carefully fold the egg whites into the batter.
- Pour the batter into the prepared pan. Distribute it evenly and smooth it out with a spatula.
- Bake for 7-10 minutes or until a toothpick inserted in the centre comes out clean and the cake is firm.
- Remove the cake from the pan together with the paper and place it on top of a clean tea towel. Roll it up together with the towel and with the paper and let cool for 30 minutes.
- Unroll the cake, remove the baking paper and roll it up again together with the tea towel. Let it cool until room temperature before assembling.
Apricot Buttercream Frosting:
- In a food processor puree apricots until smooth.
- In a large mixing bowl beat butter until fluffy. Little by little add sugar. Continue beating until the sugar is absorbed and the mixture becomes creamy and fluffy. Little by little add the apricot puree. Beat until it is absorbed. The frosting should remain fluffy.
- When the cake is completely cool, unroll it and spread evenly about 2/3 of the buttercream frosting on top. Roll up the cake tightly. Frost with the remaining buttercream frosting on top and on the sides. Cover with the chocolate glaze and decorate with chopped apricots.
- In a heatproof bowl over gently simmering water melt the chocolate together with the milk.