Apple sponge roll
4 servings
40 minutes
Apple sponge roll is a delicate and fragrant treat with roots in traditional European cuisine. It combines airy sponge cake and juicy apple filling with hints of vanilla and cinnamon. Its taste is both light and rich: sweet caramelized apples create an exquisite contrast with the soft dough. Historically, such rolls were made in European homes as a quick and elegant dessert for family tea times. This roll is perfect for morning coffee or evening tea, and a dusting of powdered sugar gives it a festive look. It is easy to prepare but requires skill when rolling to maintain its shape. Each slice carries the warmth of homemade baking, comfort, and the tenderness of a traditional dessert.
1
Separate the whites from the yolks and beat with a mixer until thick foam.
- Chicken egg: 4 pieces
2
Whisk the yolks with 4 tablespoons of sugar separately and pour into the whipped egg whites in a thin stream while continuing to whisk.
- Sugar: 6 tablespoons
3
Gradually, with a spoon, mix the sifted flour and vanillin into the dough. It's better to stir the dough with a spoon and not for long, so it doesn't deflate.
- Wheat flour: 5 tablespoon
- Vanillin: pinch
4
Peel the apples, grate them on a medium or large grater, drain the resulting juice, add the remaining sugar and cinnamon.
- Apple: 3 pieces
- Sugar: 6 tablespoons
- Ground cinnamon: to taste
5
Spread the grated apples on a parchment-lined baking sheet and level them out.
6
Pour the prepared dough over the apple mixture and gently smooth it out.
7
Place the baking tray in a preheated oven at 180 degrees and bake until the sponge is ready.
8
Cover the baking tray with the finished sponge cake with a waffle towel; flip the sponge cake onto the towel with the filling side up.
9
Remove the parchment paper and wrap the still hot roll with a towel.
10
Sprinkle the finished roll with powdered sugar.
- Icing sugar: to taste
