3 eggs, size 2, separated
1/4 cup (50 g) 2 oz light muscovado sugar
2 tbsp (30 ml) carob powder
40 g (1 1/2 oz) hazelnuts (filberts) in skins, coarsely ground
a small amount of caster or icing sugar (confectioners sugar) (optional), to dust
1/4 cup (50 g) 2 oz light muscovado sugar
2 tbsp (30 ml) carob powder
40 g (1 1/2 oz) hazelnuts (filberts) in skins, coarsely ground
a small amount of caster or icing sugar (confectioners sugar) (optional), to dust
Apricot Filling
1/4 cup (50 g) 2 oz ready-to-eat dried apricots, rinsed and soaked overnight in 1 1/4 cup (1/2 pint) 300 ml water
8 oz (225 g) low-fat soft cheese or natural set low-fat yogurt
8 oz (225 g) low-fat soft cheese or natural set low-fat yogurt
method
1. Grease and line a 30.5 x 21.5 cm (12 x 8 1/2 inch) Swiss roll tin with greaseproof paper and set aside.
2. Whisk together the egg yolks and sugar until very thick and creamy; then whisk in the carob powder.
3. Whisk the egg whites until stiff.
4. Fold 15 ml (1 tbsp) of the whites into the carob mixture with the ground hazelnuts, then evenly fold in the remaining egg whites.
5. Turn the mixture into the prepared tin and level the surface.
6. Bake at 180°C (350°F) mark 4 for 10 - 12 minutes, until risen and just firm.
7. Turn out the sponge on to a sheet of greaseproof paper dusted very lightly with the caster or icing sugar.
8. Carefully peel off the baking paper from the sponge, then roll up from the short side with the greaseproof paper inside. Cool on a wire rack.
9. To make the filling, stew the apricots in their soaking water for about 30 minutes, until soft and nearly all the liquid has evaporated.
10. Drain off all but 15 ml (1 tbsp).
11. Puree the apricots in a blender or food processor and leave to cool.
12. Stir the cooled puree into the cheese or yogurt.
13. When the roulade is cold, unroll.
14. Spread the apricot filling evenly over the top with a palette knife.
15. Re-roll, carefully using the greaseproof paper as an aid to rolling. Slice.
2. Whisk together the egg yolks and sugar until very thick and creamy; then whisk in the carob powder.
3. Whisk the egg whites until stiff.
4. Fold 15 ml (1 tbsp) of the whites into the carob mixture with the ground hazelnuts, then evenly fold in the remaining egg whites.
5. Turn the mixture into the prepared tin and level the surface.
6. Bake at 180°C (350°F) mark 4 for 10 - 12 minutes, until risen and just firm.
7. Turn out the sponge on to a sheet of greaseproof paper dusted very lightly with the caster or icing sugar.
8. Carefully peel off the baking paper from the sponge, then roll up from the short side with the greaseproof paper inside. Cool on a wire rack.
9. To make the filling, stew the apricots in their soaking water for about 30 minutes, until soft and nearly all the liquid has evaporated.
10. Drain off all but 15 ml (1 tbsp).
11. Puree the apricots in a blender or food processor and leave to cool.
12. Stir the cooled puree into the cheese or yogurt.
13. When the roulade is cold, unroll.
14. Spread the apricot filling evenly over the top with a palette knife.
15. Re-roll, carefully using the greaseproof paper as an aid to rolling. Slice.
serving amount
serves 4
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