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Apricot and Orange Roulade Recipe
|Golden caster sugar||4 Ounce (1/2 Cup, 115 Gram)|
|Plain flour||2 Ounce (50 Gram, 1/2 Cup)|
|Finely grated orange rind||1 Small|
|Orange juice||45 Milliliter (3 Tablespoon)|
|Icing sugar||2 Teaspoon (To Decorate)|
|Orange zest||2 Teaspoon (To Decorate)|
|Dried apricots||4 Ounce (115 Gram, 2/3 Cup, Ready To Eat)|
|Orange juice||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
Calories 283 Calories from Fat 4
% Daily Value*
Total Fat 0.5 g0.76%
Saturated Fat 0.07 g0.36%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 51.6 mg2.2%
Total Carbohydrates 66 g22%
Dietary Fiber 3.3 g13.1%
Sugars 49.4 g
Protein 6 g11%
Vitamin A 22.7% Vitamin C 51.8%
Calcium 3.6% Iron 5.4%
*Based on a 2000 Calorie diet
2. For the roulade, place the egg whites in a large bowl and whisk them until they hold soft peaks. Gradually add the sugar, whisking hard between each addition.
3. Fold in the flour, orange rind and juice. Spoon the mixture into the prepared tin and spread it evenly.
4. Bake for about 15-18 minutes, or until the sponge is firm and light golden in colour. Turn out on to a sheet of non-stick baking paper and roll it up Swiss roll-style loosely from one short side. Leave to cool.
5. For the filling, roughly chop the apricots, and place them in a saucepan with the orange juice. Cover the pan and leave to simmer until most of the liquid has been absorbed. Puree the apricots in a food processor or blender.
6. Unroll the roulade and spread with the apricot mixture. Roll up, arrange strips of paper diagonally across the roll, sprinkle lightly with lines of icing sugar, remove the paper and scatter with orange zest to serve.