Cakes
Apple Cinnamon Sponge Roll: Apples Go Down First, the Batter Pours on Top, Then You Just Roll
A juicy apple cinnamon sponge roll baked on one sheet pan: grated apples and walnuts go down first, whipped batter on top, then it is rolled up while warm.
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.