Apricot Sponge Roll Recipe

Name: Apricot Sponge Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sifted flour; 1 tsp. baking powder; 1/8 tsp. salt; 3 large eggs; 1 c. sugar; 1 tsp. vanilla; 1/3 c. water; 3/4 tsp. instant coffee; 5 tsp. hot water; 1/4 c. margarine, softened; 2 c. sifted confectioners sugar; 1/4 tsp. vanilla; 1/3 c. apricot preserves; 1/4 c. chopped nuts (optional)

Servings: persons

1 c. sifted flour
1 tsp. baking powder
1/8 tsp. salt
3 large eggs
1 c. sugar
1 tsp. vanilla
1/3 c. water
3/4 tsp. instant coffee
5 tsp. hot water
1/4 c. margarine, softened
2 c. sifted confectioners sugar
1/4 tsp. vanilla
1/3 c. apricot preserves
1/4 c. chopped nuts (optional)

1
Preheat oven to 350u00b0.
2
Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan.
3
Line with wax paper and grease again.
4
Sift together first 3 ingredients; set aside.
5
In small bowl, beat eggs, sugar and vanilla on high speed until thick, about 5 minutes.
6
At low speed, blend in water, then dry ingredients all at once.
7
Pour batter in pan.
8
Bake 14 minutes or until top springs back when touched.
9
Turn out cake on confectioners sugar dusted towel.
10
Roll up in towel.
11
Cool.

1028

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 c. sifted flour, 1 tsp. baking powder, 1/8 tsp. salt, 3 large eggs, and more.

Yes, Apricot Sponge Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Sponge Roll

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