Ingredients for Apricot Filled Cake Roll
- 1 1/2 cups chopped dried apricots
- 1/4 cup white wine
- 1/2 cup sugar
- 3 large eggs, separated
- 2 large egg yolks
- 2 tbsp lemon juice
- 1/4 cup softened butter
- 1 (18.25 oz) package white cake mix
- 1 cup lemonade
- 1/3 cup oil
- from 3 large eggs
- 2 tsp grated lemon zest
- 1 (8 oz) package softened cream cheese
- 1 (16 oz) box powdered sugar
- 1 1/2 tsp vanilla extract
- 1-2 tbsp fresh lemon juice
- 1/2 cup toasted coconut flakes
- 1/2 cup chopped cashews
- 3/4 cup water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Apricot Filled Cake Roll? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Apricot Filled Cake Roll
- Preheat oven to 350°F (175°C). Grease and flour a 15x10x1 inch jelly roll pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from the short side, gently roll the cake with the towel. Let cool completely.
- Meanwhile, prepare the apricot curd (see separate recipe instructions below).
- Once the cake is cool, unroll it and spread the apricot curd evenly over the surface.
- Reroll the cake gently and frost with cream cheese frosting.
- Garnish with crushed cashews and toasted coconut.
- Refrigerate for at least 30 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
302g
Fat
91g
Carbs
31g
