Coffee Apricot Ribbon Cake

Coffee Apricot Ribbon Cake

Photo by Linda W.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 12

    servings

  • Cake:

  • cups cake flour

  • ¾

    tsp. baking powder

  • ½

    tsp. salt

  • ½

    tsp. cinnamon

  • 8

    eggs, at room temp

  • sugar

  • ½

    tsp. vanilla

  • Frosting:

  • 1

    Tbs. instant coffee

  • 2

    Cups heavy cream

  • 6

    Tbs. sugar

  • ¾

    cup apricot preserves

Directions

Cake: 1 Heat oven to 400° Butter two 15" x 10" jellyroll pans; then line with wax paper, letting paper extend about 1" beyond short end of pans. Butter paper. Combine flour, baking powder, salt and cinnamon. 2 With an electric mixer set at high speed, beat eggs until very thick ribbons from the beaters, about 5 mins beat in vanilla 3 sift flour mixture over eggs, sprinkling it around as you fold it in. Pour batter into prepared pans. Spread it into corners and smooth top. Bake until golden, about 8 minutes. Cool in pans 5 minutes. 4 Loosen edges of cake and invert onto dish towels. Carefully peel off waxed paper. Roll cakes one at a time, towel and all, starting from a short edge. Let stand 10 mins unroll and cover with plastic until cool and ready to use. Frosting: Dissolve coffee in 1 Tbs hot water. With electric mixer at medium-high speed, beat cream with coffee and sugar until it holds stiff peaks. Assembly: 1 spread half the apricot preserves on each cake, then spread 3/4 of the whipped cream over preserves on each cake. 2 trim edges of cakes and cut each lengthwise into 3 strips, each 3 1/4" wide 3 Roll 1 strip, whipped cream inside, into a spiral and stand it on end on a cake plate. 4 continue this spiral by wrapping remaining strips around the central core, starting each where the previous one left off. 5 When you get to the last cake strip, cut the outside of the short end on the diagonal to make a beveled final edge. If cake starts to soften while you are assembling it, refrigerate it until firm again. Frost entire cake with remaining chilled whipped cream. Cut cake with a serrated knife. Work Time: 1 hr 10 mins Total Time: 1 hour 25 mins


Nutrition

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