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Spiced Apple Roll with a Hint of Lemon - photo 1
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Spiced Apple Roll with a Hint of Lemon

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 4 wyświetleń ~13.68 PLN - (0)
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Description

Discover a new take on the classic apple pie in the form of an elegant and fluffy roll. This unique cake combines the lightness of lemon sponge with the richness of aromatic, spiced filling made from roasted apples. Each bite is the perfect balance of sweetness and acidity, enveloped in a soft, springy cake structure. The roll looks incredibly appetizing – the golden sponge creates a beautiful spiral pattern with visible pieces of apple. It is the perfect dessert for any occasion: from Sunday tea to festive gatherings. Served with a dollop of whipped cream or a scoop of vanilla ice cream, it becomes a true feast for the palate. Its preparation, although requiring precision, is an excellent opportunity to learn the technique of rolling the perfect sponge roll that will never crack.

Składniki (13)

Servings:
8
  • Eggs 4 szt.
  • Mąka pszenna tortowa (typ 450) 120 g
  • Cukier drobny do wypieków 8 łyżek
  • Potato starch 30 g
  • Apples (e.g. gray renet, antonovka) 1000 g
  • Masło 82% 30 g
  • Brown sugar 60 g
  • Lemon juice 15 ml
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Ground cinnamon 4 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Skórka otarta z cytryny 5 g
  • Powdered sugar for dusting 30 g
💰 Szacowany koszt dania: ~13.68 PLN (1.71 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Apple filling

1

Start by preparing the filling, as it needs to cool completely. Wash the apples, peel them, and remove the cores. Cut the apples into small cubes about 1 cm on each side. Try to make the pieces uniform in size so they roast evenly.

Ingredients: Apples (e.g. gray renet, antonovka), Lemon juice
Use a sharp knife or a special apple corer to make your work easier. Immediately drizzle the cut apples with lemon juice and mix – this will prevent them from browning.
2

In a large skillet or a wide pot with a thick bottom, melt the butter over medium heat. When the butter starts to foam, add the chopped apples. Sauté for about 5 minutes, stirring occasionally, until the apples are slightly softened. Then add the brown sugar and cinnamon. Mix well.

Ingredients: Masło 82%, Brown sugar, Ground cinnamon
Use a wooden or silicone spatula to avoid damaging the apples. Do not cover the pan so that excess juice can evaporate.
3

Reduce the heat and simmer the apples for another 10-15 minutes. Stir every few minutes to prevent burning. The filling is ready when the apples are soft but still hold their shape, and all the juice has evaporated, creating a thick mixture. Remove from heat and transfer to a bowl to cool completely. This is very important – hot filling will make the sponge cake soggy.

To speed up the cooling process, you can place the bowl with the filling into a larger container filled with cold water. The filling must be at room temperature or cooler before spreading it on the dough.

Sponge cake

4

Preheat the oven to 180°C (fan) or 190°C (top-bottom). Prepare a large, flat baking tray (about 35x40 cm). Line it with baking paper so that the paper slightly overhangs the edges of the tray.

Parchment paper is essential to prevent the dough from sticking and to make it easy to roll. Make sure the paper lies flat and has no creases.
5

Separate the egg whites from the yolks. Make sure not a bit of yolk gets into the egg whites, as this will make whipping difficult. In a large, clean, and dry bowl, start whipping the egg whites with a pinch of salt on medium speed. When the mixture becomes white and thick, begin adding sugar, one tablespoon at a time, while continuing to whip. After all the sugar has been added, increase the mixer speed to the highest and whip for another 2-3 minutes.

Ingredients: Eggs, Salt, Cukier drobny do wypieków
The ideally whipped egg whites should be very thick, shiny, and stiff. When you remove the mixer beaters, they should have a characteristic 'peak' that does not fall. This is a crucial moment for the fluffiness of the cake.
6

Reduce the mixer speed to the minimum. Add one egg yolk at a time, mixing only until the ingredients are combined (about 10 seconds for each yolk). If you want to add lemon zest, do it now. Do not mix for too long to prevent the foam from collapsing.

Ingredients: Eggs, Skórka otarta z cytryny
Mixing too long after adding the yolks will destroy the air bubbles in the foam, and the cake will turn out flat and hard. You can also gently fold in the yolks using a spatula.
7

In a separate bowl, mix the all-purpose flour, potato starch, and baking powder. Sift the dry ingredients into the egg mixture in two or three batches. After each batch, very gently fold the mixture using a large silicone spatula, making motions from the bottom of the bowl upwards. Mix only until no traces of flour are visible.

Ingredients: Mąka pszenna tortowa (typ 450), Potato starch, Baking powder
Use the 'folding' technique. Insert the spatula vertically in the center of the bowl, drag it along the bottom to the edge, and scoop the mixture on top. Rotate the bowl a quarter turn and repeat. This will prevent the foam from deflating. Do not use the mixer anymore!

Baking and rolling the dough

8

Pour the prepared batter onto the prepared baking tray. Spread it evenly across the entire surface using a large spatula or the back of a spoon, trying to achieve a rectangle of uniform thickness. Place in the preheated oven and bake for 12-15 minutes. The cake is ready when it is golden and springy to the touch, and a toothpick inserted in the center comes out dry.

Do not bake the sponge cake for too long, as it will become dry and crack when rolling. Watch the cake towards the end of baking – every minute counts.
9

While the cake is baking, prepare a clean kitchen towel. Spread it out on the countertop and generously sprinkle it with powdered sugar. As soon as you take the cake out of the oven, act quickly. Grab the protruding parchment paper and with a swift motion, turn the entire baking tray upside down so that the cake lands on the towel. Carefully remove the hot tray, then gently peel off the parchment paper.

Ingredients: Powdered sugar for dusting
This is the most important step! The cake needs to be rolled while it's hot, otherwise it will crack. Powdered sugar on the cloth will prevent the sponge from sticking to it. Be careful, the pan and the cake are very hot.
10

Immediately after removing the paper, start rolling the dough with the towel inside, beginning from the shorter side. Roll tightly but gently. Leave the rolled dough in the towel on a rack to cool completely (about 30-40 minutes).

The cloth inside the roll helps it 'remember' its shape and prevents the layers of dough from sticking together. This way, when unrolled, the dough will be flexible and ready for the filling.

Assembling the roll

11

When the cake and filling are completely cooled, gently unroll the roll. Evenly spread the previously prepared apple filling over the entire surface of the sponge cake, leaving about a 2 cm free margin on the further, shorter edge.

A free margin is important because when rolling, the filling will slightly shift and fill the empty space. This way, it won't leak out of the roll.
12

Now roll the cake back up, this time without the towel. Do this slowly and carefully, using the towel to lift the cake from the bottom to keep the roll tight. Place it on a tray or board with the seam side down. Refrigerate for at least 1 hour to firm up and allow the flavors to meld.

Cooling is important because it makes the roll stable and easier to slice into even pieces.
13

Before serving, generously sprinkle the roll with powdered sugar using a small sieve. Cut into slices about 2-3 cm thick with a sharp knife.

Ingredients: Powdered sugar for dusting
To achieve perfectly even slices, you can use a serrated knife and cut with a gentle 'sawing' motion, or dip a smooth, sharp knife in hot water before each cut.

Fun Fact

💡

The name 'szarlotka' in Poland comes from the name Charlotte (in Polish Szarlota), the sister-in-law of Tsar Alexander I. In her honor, the French pastry chef Marie-Antoine Carême, who worked at the imperial court, created an apple cake that became the precursor to today's szarlotka.

Best for

Niedzielny deser Spotkanie z przyjaciółmi Podwieczorek Święta i uroczystości rodzinne

Tips

🍽️ Serving

The roll tastes delicious served slightly chilled or at room temperature. An ideal complement is a dollop of freshly whipped cream (unsweetened, for contrast) or a scoop of vanilla ice cream. It can also be drizzled with caramel sauce or decorated with a sprig of fresh mint.

🥡 Storage

Store the roll in the refrigerator, tightly wrapped in plastic wrap or in a sealed container, for up to 3 days. Interestingly, the next day it is often even tastier, as the moisture from the apples seeps into the sponge cake, making it even juicier.

📸 Ugotowane przez społeczność

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