A delicate, sponge-style apple Swiss roll – a lovely idea for a light afternoon treat. Simple to make, using everyday ingredients, and well known in many homes. I baked it for the first time thanks to a reader’s recommendation :). Light, tasty and perfect for children too.
Ingredients for apple filling:
- 600 g apples
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
Peel the apples, remove the cores, cut into quarters, then slice into thin (about 3 mm) slices. Toss with lemon juice to prevent browning.
Line a large baking tray (approx. 36 × 31 cm) with baking paper. Arrange the apple slices evenly over the tray, side by side. Sprinkle with cinnamon.
Ingredients for sponge:
- 5 large eggs
- 80 g caster sugar
- 100 g plain flour
- ½ teaspoon baking powder
- 2 tablespoons lukewarm water
All ingredients should be at room temperature.
Separate the eggs. Whisk the egg whites until stiff peaks form (taking care not to overwhip). Gradually add the sugar, one tablespoon at a time, whisking well after each addition, until thick and glossy. Add the egg yolks and whisk briefly to combine. Sift in the flour and baking powder, add the lukewarm water, and gently fold everything together using a spatula or whisk (do not use a mixer). Carefully spread the batter over the apples and level the surface.
Bake at 180°C for about 20–23 minutes, or until a skewer inserted comes out clean.
While the sponge is baking, dust a clean tea towel (preferably linen) with icing sugar. Turn the hot cake out onto the towel (sponge side down) and immediately peel off the baking paper. Roll the cake up tightly with the towel, starting from the longer side, and leave to cool completely.
Once cooled, dust with icing sugar, slice and serve.
Enjoy!
Recipe adapted from PrzyślijPrzepis.pl.
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