The most simple sponge apple Swiss roll in the world – no complicated ingredients – the perfect cake roll for tea! I have two news for you: one good and one better- firstly, after watching the video, you will go to look for apples in the house. Secondly, this recipe for apple roll gives so many possibilities for varying the filling that after, you will not want to use any other cake roll recipe.


APPLE SWISS ROLL

Ingredients (6-8 servings) (form 35×29 cm)

  • 4 Eggs
  • 70 g Flour
  • 100 g Icing Sugar
  • ~ 800 g Apples
  • One bag of Vanilla Sugar
  • 4-5 tbsp Cane Sugar
  • One tsp Baking Powder
  • A pinch of salt

INSTRUCTIONS

Separate the whites from the yolks.

Start whipping the whites with a pinch of salt, when they start to foam, add half the icing sugar. Beat the whites in a thick foam until stable peaks.

Beat the yolks with icing sugar and vanilla sugar until they whiten and increase in volume. Sift flour with baking powder into a mixture of egg yolks with sugar, stir with a spatula.

Add whites to the yolks in three steps, gently stirring with a spatula from the bottom up.

Line the baking sheet with baking paper, lightly grease the paper with butter. Sprinkle a baking sheet with 2-3 tablespoons of cane sugar.

Peel the apples, remove the core and cut into thin slices. Tightly lay apples on a baking sheet, lay the apple slices a little overlap. Sprinkle apples with the remaining cane sugar.

Pour the dough onto apples, carefully smooth the dough with a spatula.

Bake the cake roll for 40 minutes at 160C.

Remove the cake roll from the oven, leave for 10 minutes. Cover the cake roll with a clean towel, place the wire rack on top. Turn the cake roll upside down and remove the baking sheet. Remove the baking paper.

Raise the edge of the towel and roll the still-warm cake roll. Wrap the cake roll tightly with a cloth, leave to cool completely. Sprinkle the finished cake roll with icing sugar.

Apple Roulade
Apple Cake Roll
    The most simple sponge apple Swiss roll in the world - no complicated ingredients - the perfect cake roll for tea!

    Apple Cake Roll

    Servings: 8

Ingredients

  • 4 Eggs
  • 70 g Flour
  • 100 g Icing Sugar
  • ~ 800 g Apples
  • 1 bag of Vanilla Sugar
  • 4-5 tbsp Cane Sugar
  • 1 tsp Baking Powder
  • A pinch of salt

Instructions

  1. Separate the whites from the yolks. Start whipping the whites with a pinch of salt, add half the icing sugar. Beat the whites until stable peaks. Beat the yolks with icing sugar and vanilla sugar. Sift flour with baking powder into a mixture of egg yolks, stir with a spatula. Add whites to the yolks in three steps.
  2. Line the baking sheet with baking paper, grease the paper with butter. Sprinkle a baking sheet with 2-3 tablespoons of cane sugar. Peel the apples, remove the core and cut into thin slices. Tightly lay apples on a baking sheet. Sprinkle apples with the remaining cane sugar. Pour the dough onto apples, smooth the dough with a spatula. Bake for 40 minutes at 160C. Remove the cake roll from the oven, leave for 10 minutes. Cover the cake roll with a clean towel. Turn the cake roll upside down and remove the baking sheet. Remove the baking paper. Raise the edge of the towel and roll the cake roll. Wrap the cake roll tightly with a cloth, leave to cool completely.
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