Apricot Roll Cake : โรลแอพริคอท

I once accidentally dropped by a very creative baker's blog. The name of blog's owner is Aunty Yochana http://auntyyochana.blogspot.com/2007/06/apricot-swiss-roll.html . I saw her apricot swiss rolls. They look so pretty and yummy. So I cadged her idea and baked with my flavorite chiffon's recipe. Thank you auntyyochana for this motivation.

Ingredients :

• 60g cake flour
  
• 1 tsp. baking powder
  
• 35g granulated sugar
  
• 1 tsp. vanilla extract
  
• 2 large egg yolks
  
• 30g canola oil
  
• 45g Milk
  
• 2 large egg whites
  
• 20g castor sugar
  
• 1/2 tsp. lemon juice
  
• 1 pinch salt
  
• 4 dried apricots
• 100 g heavy cream
• 1 tbsp. vanilla sugar
  
• 2 tbsp. apricot jam
  
• melted chocolate for decoration

Instructions :

• Cut apricots into thin sticks. Lay a baking tray (22 cm x 32cm) with baking paper and line apricot sticks on the tray. Preheat the oven to 190°C.
• Mix together the cake flour and baking powder, two times sifting into a mixing bowl and make a hole in the middle of the flour. Add egg yolks, granulated sugar, vanilla, oil and milk into the flour hole, stir the mixture together until smooth. (stir it quickly and shouldn't take longer than 5 seconds to stirring)
• In another mixing bowl, beat egg whites with salt and lemon juice until foamy. Gradually add in sugar and whisk with high speed until stiff peaks form. Gently fold in the foamy egg whites into eggyolk mixture.
  
• Pour the batter in the prepared baking tray and spreading the batter with an offset spatula. Put it in the oven and bake for about 10 minutes. To test if the cake is ready, just press the finger lightly on the center of the cake, if it spring back, that's mean, it's should be so far.
• Hold the baked cake out from the oven and allow it to cool off for 1-2 minutes , then roll up the cake laxly while it is still hot and pliable.
• Beat heavy cream with sugar about 2 minutes or until stiff peaks form. Unroll the cake and spread with the apicot jam, then spread with the cream above and reroll the cake. Cover with the baking paper and place in the refrigerator for 2 hours before serving.
  
• Lightly sprinkle with the powdered sugar before slice the cake the way you like.