Baked treats from autumn fruit are among the most loved family desserts. This tender, fragrant apple cinnamon roulade wins you over with quick prep, incredible softness and the natural, rich flavor of grated apples, which blend beautifully with the fluffy sponge as it bakes.
The secret to its juiciness is the reversed method: the apple and walnut layer is spread over the pan first, and the whipped batter is poured on top. After baking and rolling, you get a perfectly soft dessert that stays wonderfully moist the next day too.
Ingredients
(US cups, with grams in brackets)
Apple filling
- 4–5 apples
- juice of 1 lemon
- 3 tablespoons granulated sugar
- ground cinnamon, to taste
- 3/4 cup (100 g) chopped or ground walnuts, optional
Batter
- 4 large eggs
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons vanilla extract, or 2 packets vanilla sugar
- 3/4 cup plus 1 tablespoon (100 g) all-purpose flour, sifted
- 2 1/2 teaspoons (1 packet, about 12 g) baking powder
To finish
- powdered sugar, to taste
Instructions
- Peel the apples and grate them coarsely into a bowl. Sprinkle with freshly squeezed lemon juice, add 3 tablespoons of granulated sugar, ground cinnamon to taste and the chopped or ground walnuts. Mix everything well.
- Line a large rimmed baking sheet (about 12×16 inches / 30×40 cm) with parchment paper and spread the apple mixture evenly over the whole surface.
- In a separate bowl, combine the eggs, granulated sugar and vanilla sugar (or extract). Beat thoroughly with an electric mixer until you have a pale, thick, silky foam.
- Sprinkle the sifted flour mixed with the baking powder over the beaten eggs and gently fold it in with a whisk or spatula to make a fluffy batter.
- Pour the batter evenly over the apple layer on the sheet and smooth it gently with a spatula.
- Place the sheet in an oven heated to 350°F (180°C) and bake for about 15–20 minutes, until golden.
- Take the baked sponge out of the oven, cover it with a clean sheet of parchment paper and a kitchen towel, and flip it over so the apples are on top. Carefully peel off the paper it baked on.
- While still warm, use the towel to roll the cake into a firm roulade and let it rest for about 15 minutes so it holds its shape.
- Dust the rested roulade with powdered sugar, slice and serve.
This roulade pairs nicely with coffee, as do a Viennese marble bundt cake or cream slices with egg yolk custard.
Video Recipe
Frequently Asked Questions (FAQ)
How do I store the roulade so it stays soft?
Once cooled, wrap the roulade in foil or put it in an airtight container and keep it in a cool place, where it stays moist the next day too.
Can I leave out the walnuts?
Yes, the walnuts are optional. You can bake the roulade with just the grated apples, cinnamon and a little lemon juice.
The recipe is based on a version by Serpica Recepti, adapted by the We Cook With Love team.
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