Prepare the Apples:
Preheat your oven to 180°C (356°F), setting it to the top and bottom heating mode (without convection).
Peel, core, and slice the apples thinly. Sprinkle the apples with ground cinnamon and set them aside to marinate while you prepare the batter.
Make the Sponge Cake Batter:
Separate the egg whites from the yolks.
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the sugar and vanilla sugar while continuing to beat the whites until stiff peaks form and the mixture is glossy.
In another bowl, lightly beat the egg yolks and gently fold them into the beaten egg whites. Be careful not to deflate the whites as you fold.
Sift the flour and baking powder into the mixture and gently fold them in with a spatula, mixing until just combined. The batter should remain light and fluffy.
Prepare the Pan and Assemble:
Grease a 27×38 cm baking pan (or line it with parchment paper) to prevent sticking.
Arrange the cinnamon-coated apple slices evenly on the bottom of the pan.
Pour the batter over the apples, spreading it out evenly with a spatula.
Bake:
Place the pan in the preheated oven and bake for 30-35 minutes at 180°C. The sponge should rise, become golden brown, and spring back when touched.
After baking, let the cake cool slightly in the pan for about 10 minutes.
Roll the Cake:
Once the cake has cooled enough to handle, gently invert it onto a clean kitchen towel or parchment paper. Carefully peel off the parchment paper from the bottom (now top) of the cake, if used.
Starting from one end, gently roll the cake into a Swiss roll, ensuring that the apple slices stay intact inside the roll. Use the towel or parchment paper to help guide the roll and keep it tight.
Let the cake cool completely in its rolled shape.
Serve:
Once cooled, slice the Swiss roll into rounds and serve it as a delightful dessert. You can dust it with powdered sugar or serve it with whipped cream for an extra touch.
Nutrition Facts (Per Serving):
Calories: 250 kcal
Protein: 5 g
Fat: 4 g
Carbohydrates: 48 g
Fiber: 3 g
Sodium: 60 mg
Sugars: 35 g
Note: These values are estimates based on standard ingredient amounts and can vary depending on specific products used.
Frequently Asked Questions (FAQs):
Can I use a different fruit instead of apples?
Yes! You can easily substitute apples with pears, peaches, or even berries for a different flavor profile. Adjust the amount of sugar and cinnamon to complement the fruit you choose.
How do I prevent the cake from cracking when rolling it?
To avoid cracking, make sure the cake is slightly warm when you roll it. Cooling the cake too much before rolling can make it stiff and prone to cracking.
Can I make the roll gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Be sure to sift the flour to avoid lumps and ensure a light batter.
Can I make this roll ahead of time?
Yes! This apple cinnamon Swiss roll can be made a day ahead and stored in the fridge. Make sure to wrap it tightly in plastic wrap to prevent it from drying out.
What toppings can I use for decoration?
You can dust the roll with powdered sugar, drizzle it with caramel sauce, or top it with whipped cream. A sprinkle of chopped nuts, like almonds or walnuts, can also add a nice texture.
Tips on How to Make It:
Beat the Egg Whites Properly: Make sure the egg whites are beaten to stiff peaks to ensure a fluffy and light sponge. Be gentle when folding in the other ingredients to avoid deflating the batter.
Use Fresh Apples: Choose firm and crisp apples like Granny Smith, Honeycrisp, or Fuji for the best texture in the filling.
Add Lemon Juice: If you prefer a slightly tangier flavor, sprinkle the apple slices with a bit of lemon juice before layering them in the pan.
Even Layering: Make sure to spread the batter evenly over the apples to ensure the cake bakes uniformly.
Storage Tips:
In the Refrigerator: If you have leftovers, store the Swiss roll in an airtight container in the fridge. It will stay fresh for up to 2-3 days. The flavors often improve the next day as the apples infuse into the cake.
Freezing: You can freeze the Swiss roll for up to 2 months. To freeze, wrap the cooled roll tightly in plastic wrap, then place it in a freezer-safe bag or container. When ready to eat, thaw it in the fridge overnight before serving.
Reheating: If you prefer the roll slightly warm, reheat individual slices in the microwave for a few seconds. Be careful not to overheat, as the sponge can become too soft.
Conclusion:
This Fluffy Apple Cinnamon Swiss Roll is the perfect addition to any festive occasion or family gathering. Its light and airy sponge paired with the sweet and spiced apple filling creates a delightful combination that is hard to resist. The recipe is simple yet elegant, making it a great choice for both experienced bakers and beginners. With its beautiful presentation and comforting flavors, this roll is sure to become a favorite at your dessert table.
Whether served as a holiday dessert or a special weekend treat, this Swiss roll will impress your guests with its delicate texture and flavorful filling. It’s versatile, easy to store, and can be customized to suit different tastes by experimenting with other fruit fillings. Enjoy the light and fluffy goodness of this roll with a cup of tea or coffee, and watch it disappear in no time!
Thanks for reading, and have a wonderful day!
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