OTHER CAKES: This is a variation of the Swiss Roll that is more spectacular to look at & delicious to eat.

STRIPED SWISS ROLL WITH APRICOT MOUSSE FILLING:

 

 

 

 

½ cup +2 tbsp. self-raising flour                                 

2 tbsp. cocoa powder, sifted

4 eggs                                                                         

5 tbsp. sugar

apricot mousse filling:

    1 tbsp. unflavoured gelatine                                   

    3 tbsp. apricot nectar

    16 oz. canned apricots                                            

    3 eggs, separated

    ¼ cup sugar

    1 tbsp. each brandy & Cointreau liqueur                            

    ½ cup whipping cream

    3 tbsp. icing sugar                 

 

 

 

In a large bowl, beat eggs and sugar together until thick and creamy. Divide mixture equally into 2 bowls. Mix 4 tbsp. flour with cocoa powder and fold it into egg mixture in one bowl. Sift rest of flour into the other bowl of egg mixture and fold in well.

 

Preheat oven to 400 degrees F. Grease a jelly roll pan and line it with waxed paper. Fill chocolate and plain cake batters into two separate piping bags fitted with ½-inch plain nozzle. Pipe lines of chocolate mixture, ½-inch apart, diagonally across the jelly roll pan. Then pipe plain mixture in lines between chocolate strips. If preferred, instead of using piping bag, use a spoon to spoon the 2 batters in alternate rows into prepared pan. 

 

Bake cake for 8 to 10 minutes, or until it is cooked through and springy to touch. Turn cake out onto a damp kitchen towel sprinkled with sugar. Roll up with the towel from short end of cake and let it cool.

 

To make mousse: Sprinkle gelatine over apricot nectar in a bowl set over a pan of simmering water. Stir until gelatine dissolves and set aside to cool at room temperature.

Drain apricot and reserve 3 tbsp. liquid. Place apricot and reserved liquid in the food processor and puree mixture until smooth. Beat egg yolks and sugar together until thick and fluffy. Stir in apricot puree, brandy, Cointreau and the gelatine mixture.  Whip cream until soft peaks; then add icing sugar and whip until stiff. Fold into apricot mixture. Beat egg whites until stiff and fold into apricot mixture, mixing in well. Refrigerate for 2-3 hours, or until mixture is almost set.

 

Unroll cake and spread mousse over cake. Roll up again and refrigerate until filling is set. Dust cake with icing sugar; then slice roll into pieces to serve.