I’m in the mood for a little tea party – this time a Tea for Two. Of course this means I need to whip up a little something to serve my guest. Come join me in my kitchen.
Ingredients are at hand, along with a few decorations to inspire me. There are the two French chefs sitting in the window
eggs , rolling pin,
and wisk with a serving tool.
Now for the recipe
I think I’ll try something new today. This Apricot Swiss Roll looks yummy. I found the recipe in a National Trust book called Tea- time-Recipes by Jane Pettigrew.
So let’s get started!
I mix the eggs with the sugar
Gently fold in the flour
Finally placing the sponge into the prepared pan
I probably should have mentioned the apricots earlier. They were sliced and placed in a dish to marinate. The recipe called for brandy, but I had cognac on hand and cognac works just fine.
While the sponge bakes I prepared the dish towel by coating it with super fine sugar. As soon as the sponge comes out of the oven it is rolled in this towel with the help of a rolling pin, and set aside to cool.
So while the sponge is cooling let’s go out to the porch and set the table
On this early Spring day I think I’ll serve at a table tucked in the corner so my guest can enjoy a little nature while she sips and chats with me.
You’re looking at a big old Buckeye tree and wonderful little white flowers that pop up in the lawn every April. But back to the kitchen for us. The sponge is now cool and ready to assemble. (It actually takes at least 30 minutes for the sponge to cool but we’re dealing with the magic of blogging here).
I got a little carried away with whipping cream using more than twice as much as the recipe called for, but what can I say? I love whipped cream. After spreading the cream over the sponge I applied the apricots and untoasted almonds.
Then came the moment of truth. Time to turn this concoction into a roll. I take a deep breath and ROLL AWAY!
And “Ta Da”! Here it is
Apricot Swiss Roll
Time to take it to the table
The table is set with my Laura Ashley Tea for Two china. Now all I need is my guest. I’ve invited my French friend Stephanie. She is an excellent cook and baker so I wonder what she will think of my Apricot Swiss Roll.
And she’s arrived with one of her children – little Arpad.
Arpad is neither interested in tea nor Swiss Almond Rolls. He is interested in the great outdoors – so off he goes to play amidst the forsythia.
Meanwhile back at the ranch, I mean porch, it’s time for Stephanie to taste my creation. Will she approve?
Stephanie gave me her culinary stamp of approval and this coming from a French woman made me proud. Of course she would have only a small piece of my Swiss Roll. The French are very good at appreciating and enjoying their food, but in small portions. Besides, Stephanie is an athlete, a runner. She wouldn’t dare overeat and get chubby! Just look at all the medals she’s won at various marathons in the United States and abroad.
Stephanie and I sipped, nibbled and chatted.
It was a delightful Tea for Two
and a successful Baking Day as well.
I hope you take the time for both now and then.
And just in case you’d like to make a Swiss Apricot Roll for yourself I’ll share the recipe.
SHARING DOUBLES THE JOY
Swiss Apricot Roll
For the Sponge: 2 eggs, 3 oz. super fine sugar, 3 oz. self-rising flour, sifted
For the Filling: 14oz. apricots, drained and juice reserved 1 oz. untoasted flaked almonds
1-2 tablespoons brandy, 1oz. toasted flaked almonds, icing sugar
To make the sponge, preheat oven to 325F. Grease and line 7 x 11 in tin. Beat the eggs thoroughly. Add the sugar and continue beating till frothy. Fold in the flour and turn into the prepared tin. Bake for 10 to 15 minutes until sponge springs up when lightly pressed. Remove from oven and invert the tin on to a clean tea-cloth dusted with fine sugar. Roll the sponge immediately round a wooden rolling pin and leave to cool. Meanwhile slice the apricots and soak in brandy. Just before serving, carefully unroll the sponge and spread with the whipped cream. Arrange the apricots over the top and pour on the brandy. Sprinkle with the untoasted almonds and carefully roll the sponge up again. Place on a serving dish, pour a little of the reserved apricot juice over the sponge, sprinkle the top with toasted almonds and dust with icing sugar. Serve immediately.