Apricot Filled Cake Roll Recipe

Ingredients for Apricot Filled Cake Roll

• Dried Apricots
• White Wine
• Sugar
• Eggs
• Egg Yolks
• Lemon, Juice And Zest Of
• Sweet Butter
• White Cake Mix
• Lemonade
• Oil
• Egg Whites
• Lemon, Zest Of
• Cream Cheese
• Powdered Sugar
• Vanilla Extract
• Fresh Lemon Juice
• Coconut Flakes
• Cashews

How to Make Apricot Filled Cake Roll

1. Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jelly roll pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter into prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
7. Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
8. Starting from the short side, gently roll the cake with the towel. Let cool completely.
9. Meanwhile, prepare the apricot curd (see separate recipe instructions below).
10. Once the cake is cool, unroll it and spread the apricot curd evenly over the surface.
11. Reroll the cake gently and frost with cream cheese frosting.
12. Garnish with crushed cashews and toasted coconut.
13. Refrigerate for at least 30 minutes before slicing and serving.