Easy Apple Roulade with Grated Apples and Cinnamon

Easy Apple Roulade with Grated Apples and Cinnamon

Course: Cakes, Dessert

Cuisine: International

Diet: Halal, Kosher, Vegetarian

Keyword: apple cake roll, apple cinnamon roulade, apple roulade, apple roulade recipe

Prep Time: 20

Cook Time: 10

Cooling Time: 1

Total Time: 1 30

Servings: portions

Calories: 171kcal

Author: Timea

Get the secrets to a perfect, moist apple roulade. Skip the difficult strudel dough for this simple, tender holiday dessert.

Print Recipe

Metrics - US Customary

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.

Video

Notes

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.

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.

The 4 tablespoons of breadcrumbs absorb the excess liquid from grated apples, keeping the filling moist but not watery, which is essential for maintaining the spiral structure of the apple roulade.

Nutrition