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  • Université Saint-Joseph Institut de Gestion Des Entreprises: Apricot Jam Roll

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    Jean-Paul Azar
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    This recipe is for an Apricot Jam Roll that serves 20 portions. It requires 7 eggs, 210g of caster sugar, 180g of all-purpose flour, 1g of vanilla, 1g of lemon zest, and apricot jam. The ingredients are beaten until tripled in volume, folded with flour, baked at 230C until golden, cooled, spread with jam, and rolled and sliced. The preparation time is 45 minutes.

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    pastry recipe

    Original Title

    Apricot Jam Roll

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    This recipe is for an Apricot Jam Roll that serves 20 portions. It requires 7 eggs, 210g of caster sugar, 180g of all-purpose flour, 1g of vanilla, 1g of lemon zest, and apricot jam. The ingredients are beaten until tripled in volume, folded with flour, baked at 230C until golden, cooled, spread with jam, and rolled and sliced. The preparation time is 45 minutes.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views1 page

    Université Saint-Joseph Institut de Gestion Des Entreprises: Apricot Jam Roll

    Uploaded by

    Jean-Paul Azar
    This recipe is for an Apricot Jam Roll that serves 20 portions. It requires 7 eggs, 210g of caster sugar, 180g of all-purpose flour, 1g of vanilla, 1g of lemon zest, and apricot jam. The ingredients are beaten until tripled in volume, folded with flour, baked at 230C until golden, cooled, spread with jam, and rolled and sliced. The preparation time is 45 minutes.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Université Saint-Joseph

    Institut de gestion des entreprises

    Recipe name Apricot Jam Roll


    Recipe group Sponge cake
    Portion 20
    Portion size
    Prepared by Chef Charles Azar
    Preparation time 45
    Recipe based for Swiss roll, genoise and sponge cake
    Remarks Different kind of filling can be used
    Ingredients Lebanese Unit Quantity Method
    Egg pc 7 1. Beat at high speed the eggs, sugar, vanilla and
    lemon zest in an electric mixer using the whisk
    Caster sugar g 210 until the foam reach 3 times its original volume
    2. Fold in the flour over the eggs, combine
    delicately with a spatula till the batter become
    All purpose flour g 180 homogenate
    3. Pour the batter into a prepared baking tray
    Vanilla g 1 using the baking paper
    Lemon zest g 1 4. Spread out the batter into a thin layer
    5. Bake at 230ºC till golden color
    Apricot jam g 6. Cool it aside
    Baking paper Sheet 1 7. Turn the sponge roll upside down and remove
    the baking paper
    8. Spread out a thin layer of apricot jam
    9. Roll it and cut it into slices

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