1. Preparing a Roulade Culinary 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.