As soon as the weather turns crisp, I reach for this recipe for a beautifully spiraled apple roulade. Unlike its famous cousin, the flaky puff pastry apple strudel, this dessert is a deliciously soft apple cake roll that is unbelievably simple to master. It delivers all the warming, spiced flavor you crave for fall or the holidays, but without any complicated techniques. Prepare to be amazed by how easily you can bake this traditional, yet approachable, centerpiece dessert.
This apple roulade truly shines when the weather turns cool. Like many Central European baked goods, it's intrinsically linked to the harvest season, making it incredibly popular throughout autumn and winter. You'll find variations of this dessert, along with classics like the poppy seed roll, appearing frequently from late September through the new year.
While wonderful anytime, it becomes an absolute must-have for Thanksgiving, Christmas, and New Year's Eve tables across Hungary and Transylvania. The warming spices-especially the cinnamon-make it the ultimate cozy treat to enjoy with a cup of coffee on a chilly afternoon.
This apple cake roll was directly inspired by the rich, simple flavors in my popular recipe for Apple Shortcrust Pastry which is another great way to use up a bounty of fresh apples. It also serves as a phenomenal, sweet counterbalance to some of the heavier savory dishes popular in the region.
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If you're planning a full Transylvanian meal, I highly recommend serving this roulade after a hearty main course like my amazing Traditional Hungarian Goulash. The tender sponge and spiced apple filling provide a light, comforting finish that complements the savoriness beautifully.
Ingredients
Our ingredient list is designed to be short, sweet, and effective-focusing on turning humble ingredients into an extraordinary dessert. The secrets to this perfect apple cinnamon roulade are the fresh flavors of cinnamon and citrus in the light sponge, and the traditional inclusion of breadcrumbs in the filling. The breadcrumbs are an absolute must, as they soak up the excess liquid released by the grated apples, ensuring your cake roll remains perfectly firm and never soggy.
- Apples- 1 kg (about 6-7 medium): Use a crisp, slightly tart variety like Granny Smith or Fuji for the best flavor balance.
- Brown Sugar- 4 Tablespoons: Adds a deep, molasses-like sweetness that complements the cinnamon perfectly.
- Cinnamon- 2 Teaspoons: The essential warming spice that gives this roulade its irresistible autumn flavor.
- Breadcrumbs- 4 Tablespoons: This is our secret ingredient! It absorbs moisture from the grated apples to prevent a soggy cake.
- Eggs- 4 large: Separated eggs are key to whipping up the light, airy batter needed for a flexible cake roll.
- Sugar- 6 Tablespoons: Provides the necessary sweetness and stabilizes the whipped egg yolks.
- All-Purpose Flour- 6 Tablespoons: Measured carefully, this ensures the cake is light and thin enough to roll without cracking.
- Baking Powder- 1 Teaspoon: Our leavening agent for a reliably light and soft sponge.
- Vanilla Essence- 1 Teaspoon: Adds a classic layer of warm, comforting aroma to the cake.
- Orange or Lemon Essence- 1 Teaspoon: A bright, essential citrus lift that perfectly balances the sweetness of the apple filling.
- Powdered Sugar (for dusting)- As needed: Essential for rolling the cake and for a beautiful, classic final presentation.
How to Make the Apple Roulade (Apple Cake Roll)
Don't let the elegant spiral shape intimidate you-making this classic apple roulade is a straightforward and rewarding process! We'll start with the filling and then move to the light sponge, which bakes quickly and rolls easily. For a visual guide to perfecting the roll, be sure to watch my full, step-by-step video recipe on YouTube:
Now, let's get baking!
Prepare the Apples
Use a vegetable peeler to remove the skin from all 1 kg of apples.
After peeling, core and grate all the apples using the large holes of a box grater.
Gently squeeze the grated apples to release some of the initial juices, but do not wring them out completely. Place the slightly squeezed apples in a bowl. Add the 4 tablespoons of brown sugar, 2 teaspoons of cinnamon, and 4 tablespoons of breadcrumbs over the top.
Now, stir the apple, sugar, cinnamon, and breadcrumb mixture together thoroughly until all the ingredients are evenly distributed. Set the filling aside while you prepare the cake batter. The breadcrumbs will now begin absorbing the moisture from the apples.
Make the Cake Batter
Break the four whole eggs into a large mixing bowl or the bowl of a stand mixer. Add the 6 tablespoons of sugar to the eggs.
Beat the eggs and sugar together using an electric mixer on high speed. Continue mixing for about 5 to 8 minutes until the mixture is very pale, thick, and has tripled in volume. It should look light and fluffy, and when you lift the whisk, the batter should fall back in a ribbon that holds its shape for a few seconds.
Pour in the 1 teaspoon of vanilla essence and the 1 teaspoon of orange (or lemon) essence to the whipped egg mixture. Continue mixing on medium speed just until the essences are fully incorporated.
Sift the 6 tablespoons of flour and 1 teaspoon of baking powder directly over the egg mixture.
Using a rubber spatula or a wooden spoon, gently fold the flour and baking powder into the egg mixture. Use large, sweeping motions-cutting down the middle and bringing batter up the sides-to avoid deflating the airy eggs. Stop mixing as soon as the flour streaks disappear; do not overmix.
Baking the Apple Cake
Take your large universal baking tray (44 x 37 cm) and cover it completely with parchment paper. This paper is crucial for rolling later!
Now take the prepared apple filling and evenly spread it across the entire surface of the parchment paper in the tray, creating a level layer.
Gently pour the prepared sponge cake batter over the layer of grated apples. Using a spatula, carefully and quickly spread the batter to form a smooth, even layer that completely covers the apples from edge to edge. Be gentle so you don't disturb the apple layer underneath.
Place the tray into a preheated oven set to 195°C (383°F). Bake for approximately 10 to 12 minutes, or until the cake is golden brown and springs back lightly when you gently touch the center. The cake bakes very quickly, so watch it closely!
Rolling the Apple Cake
After removing the hot tray from the oven, let the cake sit in the pan for just 2 minutes. This slight cool-down helps stabilize the sponge.
Place a new, large sheet of parchment paper directly over the top of the cake. Place a cutting board or wire rack firmly on top of the new parchment paper, and quickly invert the entire pan. Lift the tray off, then carefully peel away the original bottom parchment paper. The cake should now be lying on the work surface, and the apple filling should be facing up.
Using the parchment paper underneath as your guide and support, begin rolling the cake from the short edge closest to you. Roll it slowly and tightly, but gently, ensuring you don't squeeze so hard that the apple filling bursts out the ends. The warmth of the cake will help it take the spiral shape without cracking.
Once the apple roulade is fully rolled into a log, wrap it securely in the parchment paper you used to roll it. Place the wrapped roll seam-side down in the refrigerator to cool completely. This chilling process is essential for the cake and filling to firm up, making it easy to slice. Allow at least one hour for it to chill.
After at least one hour in the refrigerator, carefully unwrap the chilled apple roulade and transfer it to your serving platter. Generously dust the top of the roll with powdered sugar for a beautiful, classic finish.
Using a sharp knife, slice the cake roll into portions about one inch thick to reveal the perfect spiral of cake and spiced apple filling. Serve immediately and enjoy!
And just like that, you've made a stunning dessert! This apple roulade is proof that the most impressive bakes don't have to be the hardest. You simply combined basic ingredients and followed a few key steps to create a beautiful, perfectly spiraled apple cake roll. The tender sponge and sweet, spiced apple filling are the taste of Hungarian comfort-a true showstopper that's ready to wow your family and friends. Enjoy every slice!
Filling Variations
These simple additions to the apple mixture allow you to customize the flavor of your apple roulade for any occasion.
- Nutty Crumble: Add 50 g (21 cup) of finely chopped walnuts, pecans, or almonds to the grated apple mixture (along with the breadcrumbs). This addition is common in many Central European desserts and provides a wonderful toasted flavor and crunch.
- Dried Fruit & Rum: For a rich, complex flavor perfect for the holidays, soak 50 g (31 cup) of raisins or dried cranberries in 1 to 2 tablespoons of dark rum or brandy for about 15 minutes. Add the fruit (and any leftover liquid) directly to the spiced apple filling before spreading it onto the cake.
- Cottage Cheese Cream: To add a creamy, tangy layer, spread the baked apple layer with a light layer of sweetened cottage cheese or farmer's cheese (túró) mixed with a little vanilla and lemon zest before rolling the cake. This is a classic and delicious pairing in the region.
- Pumpkin Spice: Replace the vanilla and orange essence in your cake batter with 1 teaspoon of a pumpkin pie spice blend to give the entire roulade a distinctly autumnal flavor while maintaining the traditional structure.
How to Serve Your Apple Cinnamon Roulade
The beauty of this simple apple roulade is that it's just as delicious on its own as it is paired with extra flavors. Since the cake and filling are already moist and flavorful, you don't need heavy frosting. A simple dusting of powdered sugar makes for the most traditional and elegant presentation, but if you want to elevate the dessert for a special occasion, consider serving it with one of these complementary items:
- A La Mode: Serve thick slices warm with a scoop of vanilla bean ice cream or frozen yogurt. The cold creaminess melting into the warm, spiced apple filling is heavenly.
- Simple Cream: Offer a dollop of freshly made whipped cream (sweetened with a hint of vanilla) or a spoonful of crème fraîche on the side. The light, airy texture of the cream provides a lovely contrast to the dense apple roll.
- Warm Sauce: Drizzle the plated slices with a simple caramel sauce or a little butterscotch sauce just before serving. This adds a layer of richness that's perfect for a holiday dessert.
- The Morning After: Don't forget that this apple cake roll is absolutely wonderful served cold the next day with a simple cup of coffee or tea-a classic Central European breakfast treat!
Once you see how simple and rewarding it is to create this perfectly spiraled apple roulade, you might find yourself wanting to try another cake roll! For a completely different, but equally stunning dessert that uses the same technique, be sure to try my amazing tiramisu cake roll recipe. It's an elegant, coffee-flavored twist on the classic Italian dessert, proving that the sponge cake roll method is perfect for any flavor combination!
Storage
Proper storage is key to keeping your apple cake roll moist and ensuring the beautiful spiral stays intact. Because this roulade is filled with fresh grated apples (which release moisture) and often contains dairy-based fillings or toppings, it should be stored in the refrigerator, up to 3 days.
Once completely cooled, wrap the entire, uncut roulade tightly in plastic wrap, then place it inside an airtight container. This double-layer protection prevents the cake from drying out or absorbing refrigerator odors.
You can serve the roulade straight from the fridge, or allow it to sit at room temperature for about 15 minutes before slicing for a slightly softer texture.
Top Tip: Master the Roll to Prevent Cracks
The single most important step to a flawless apple roulade is mastering the roll. Many people fear the cake will crack, but this only happens if the cake cools down flat!
The most common mistake is letting the sponge cool completely before you attempt the roll. You must flip the cake and roll it while it is still very warm (just slightly cooled enough to handle). The heat keeps the sponge flexible and elastic. By rolling it with the parchment paper and towel right away, you train the cake to hold its spiral shape, guaranteeing a perfect, crack-free roll every time.
FAQ
The breadcrumbs are a traditional Central European secret! Grated apples release a lot of moisture as they bake. If you skip this step, the cake roll would turn out soggy. The 4 tablespoons of breadcrumbs absorb that excess liquid, keeping the filling moist but not watery, which is essential for maintaining the spiral structure of the apple roulade.
The cake cracked because it was allowed to cool for too long before rolling. The Top Tip is crucial here: the cake must be rolled while it is still very warm and flexible. As soon as you peel off the original parchment paper, you must immediately begin rolling it up gently with the clean towel or paper. If the sponge cools completely while flat, it loses its elasticity and will crack when bent.
Absolutely! The finished apple roulade has the baked apple filling baked right into the cake, but you can certainly add a secondary creamy layer for extra richness. Wait until the rolled cake has chilled completely (for at least one hour) before unrolling it gently and spreading a layer of cream cheese frosting, vanilla whipped cream, or a túró (farmer's cheese) mixture over the apple layer. Then, roll it up again without the towel.
We hope this recipe inspires you to bake a beautiful apple roulade for your next gathering! This easy apple cake roll is a delicious piece of Hungarian and Transylvanian comfort food that's perfect for sharing. If you try this recipe, we'd love to see your results-tag us on Instagram or Facebook! For more authentic recipes and step-by-step video guides, be sure to follow us on Pinterest and subscribe to our YouTube channel (where you can watch the full video for this roulade!). Happy baking, and Jó étvágyat! (Enjoy your meal!)
Related
Looking for other apple cake recipes like this? Try these:
Easy Apple Roulade with Grated Apples and Cinnamon
Equipment
- 1 grater
- 1 vegetable peeler
- 2 bowl
- 2 baking papper
- 1 large baking tray
Ingredients
- 1 kg apples 6-7 medium
- 4 tablespoon bown sugar or white
- 2 teaspoon cinnamon powder
- 4 tablespoon breadcrumbs depending on the juiciness of the apples
- 4 pcs eggs large
- 6 tablespoon sugar caster sugar
- 6 tablespoon flour all-purpose
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 teaspoon orange essence or lemon
- 1 tablespoon powdered sugar
Instructions
- Use a vegetable peeler to remove the skin from the apples, core and grate them using the large holes of a box grater.
- Gently squeeze the grated apples to release some of the initial juices and add the brown sugar, cinnamon, and the breadcrumbs over the top.
- Stir the apples thoroughly until all the ingredients are evenly distributed.
- Break the whole eggs into a large mixing bowl and add the 6 tablespoons of sugar to the eggs. Beat them using an electric mixer on high speed for about 5 to 8 minutes until the mixture has tripled in volume.
- Pour in the vanilla and orange (or lemon) essence to the whipped egg mixture. Continue mixing on medium speed just until the essences are fully incorporated.
- Sift the flour and baking powder directly over the egg mixture. Using a spatula or a wooden spoon, gently fold the flour and baking powder into the egg mixture. Stop mixing as soon as the flour streaks disappear and do not overmix.
- Take your large universal baking tray (44 x 37 cm) and cover it completely with parchment paper. The prepared apple filling spread it across the entire surface of the parchment paper in the tray, creating a level layer.
- Pour the cake batter over the layer of grated apples. Using a spatula, carefully and quickly spread the batter to form a layer that completely covers the apples from edge to edge.
- Place the tray into a preheated oven set to 195°C (383°F). Bake for approximately 10 to 12 minutes, or until the cake is golden brown.
- After removing the hot tray from the oven, let the cake sit in the pan for just 2 minutes. Place a new parchment paper directly over the top of the cake. Put your hand on top of the new parchment paper, and quickly invert the entire pan. Lift the tray off, then carefully peel away the original bottom parchment paper.
- Using the parchment paper underneath as your guide and support, begin rolling the cake from the short edge closest to you.
- Once the apple roulade is fully rolled into a log, wrap it securely in the parchment paper you used to roll it. Place the wrapped roll in the refrigerator to cool completely for 1 hour.
- Carefully unwrap the chilled apple roulade and transfer it to your serving platter. Generously dust the top of the roll with powdered sugar and slice it.
Laci says
Great recipe!