Coffee Apricot Ribbon Cake

By á-46872

Ingredients

• Cake:
• 12 servings
• 1 1/4 cups cake flour
• 3/4 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 8 eggs, at room temp
• 1 1/2 sugar
• 1/2 tsp. vanilla
• Frosting:
• 1 Tbs. instant coffee
• 2 Cups heavy cream
• 6 Tbs. sugar
• 3/4 cup apricot preserves

Preparation

Step 1

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