Preparing a RouladeCulinary Arts II

Assignment 9 – VisualsJack Kelly

jkelly85@vt.edu10/28/2011

What is a roulade?What is a roulade?

A dish cooked or served in the form of a roll

What food dishes have you seen shaped like this?

Apricot and Orange Apricot and Orange RouladeRoulade

IngredientsIngredients

Cake 4 egg whites ½ cup sugar ½ cup plain flour Finely grated rind of 1 small orange 3 tbsp orange juice

IngredientsIngredients

Filling ⅔ cup ready-to-eat dried

apricots ⅔ cup orange juice

Decoration 2 tsp powdered sugar Shreds of orange zest

Cooking EquipmentCooking Equipment

Measuring cups and spoons

Spatula

Hand mixer and bowl

Jelly roll pan

Saucepan

Food processor

Kitchen shears

Additional SuppliesAdditional Supplies

Parchment paper Rolls Sheets Decorative shapes

Step 1Step 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.

Step 2Step 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.

Step 3Step 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.

Step 4Step 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.

Step 5Step 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.

TipsTips

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.