VANILLA ROULADE FILLED WITH APRICOT AND RICOTTA CREAM

Roulades can be sweet as well as savoury. A common form of roulade consists of sponge cake or cake baked in a flat pan rolled around a filling.

Ingredients:
Spray-on oil or cooking oil (to brush on)
Flour
5 eggs, separated
3/4 cup granulated white sugar
1 teaspoon vanilla extract
1/2 spoon salt
1/2 cup powdered sugar
1 cup apricot jam
2 cups ricotta cream

Directions:
-Spray the oil or brush the cooking oil on a 18 by 12 inch baking sheet with high sides. Line with wax paper. Spray the oil on the wax paper and sprinkle with flour.
Shake off any excess with flour.
-In an electric mixer, combine the egg yolks with 1/2 cup of the sugar. Beat until the misture doubles in volume, 4-5 minutes. Pour the mixture into another bowl.
-In a dry and clean bowl, beat the egg whites until they form soft peaks.
While beating add the rest of the sugar. Beat for 3 minutes.
-Mix the whites and the yolks with a rubber spatula, in 2-3 parts. Add the flour, the vanilla and the salt. Mix well.
Pour the butter into the baking sheet and spread evenly. Bake 12-15 minutes until golden and the edges are slightly raised.
-While the cake is baking, place a clean dish towel over a working surface and sprinkle with powdered sugar.
When the cake is done, place it on the dish towel removing the wax paper and teh baking sheet. Roll the cake into a roulade keeping the dish towel on top. When it has cooled, unroll and spread 3/4 cup of the apricot jam.
-Top the apricot jam with the ricotta cream. Transfer to a serving dish and chill for at least one hour before serving.
-Sprinkle powder sugar over the top and decorate with apricots or ricotta cream.

Oven: 375 F Serves:8