The Great Australian Bake Off

Try this simple yet delicious roll for your next luncheon.


  • Apricot Jam

  • 200g dried apricots

  • 1 ¼ cups sangiovese verjuice

  • White chocolate ganache

  • 80g white chocolate

  • 1 cup cream

  • Sponge

  • 110g self-raising flour

  • 3 eggs

  • 2 tbs ground lemon myrtle leaves

  • 110g caster sugar

  • 2 tbs full cream milk

  • 50g icing sugar


  • 1.

    Preheat oven to 200°C.

  • 2.

    For the apricots, slice the apricots. Cook on medium heat in 1 cup of verjuice till tender. Blitz into a paste. Add extra verjuice to thin out.

  • 3.

    For the ganache, heat the cream till just simmering. Pour over the white chocolate and stir till smooth. Refrigerate until cold. Whisk with beaters till light and fluffy.

  • 4.

    For the sponge, sift flour and add ground lemon myrtle leaves. In mixer beat egg whites till soft peaks form. Add sugar 1 tablespoon at a time until glossy. Add yolks 1 at a time, beating after each addition. Beat until thick and pale. Fold in the milk and flour and spread into pan. Bake for 10 minutes. Once removed from oven allow to cool flat.

  • 5.

    To assemble, spread a layer of the apricot over the unrolled sponge. Top this with a layer of the white chocolate cream. Roll up.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 264kj
  • Fat Total 10g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 36g
  • Sugar 26g
  • Sodium 31mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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