Apple Cinnamon Cake Roll

Apple cinnamon cake roll slice with grated apple filling, dusted with powdered sugar and topped with a walnut.

Inga

Soft vanilla sponge rolled around tender grated apples and warm cinnamon. The filling and cake bake together in one pan for a simple fall dessert finished with powdered sugar.

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Prep Time 20

Cook Time 20

Rest Before Rolling 5

Total Time 45

Servings: 12 slices

Course: Dessert

Cuisine: European

Calories: 175

Ingredients Equipment Method Notes

Ingredients

Apple Filling

6 medium apples, peeled, cored, and coarsely grated
3 tbsp granulated sugar, taken from the total sugar below
1 tsp ground cinnamon

Sponge Cake

3 large eggs
¾ cup (150 g) granulated sugar, divided between filling and batter
1 tsp vanilla extract
⅓ cup plus 1 tablespoon plus 1 teaspoon (100 ml) milk
1½ cups 1½ cups (180 g) all-purpose flour, spooned and leveled
1 packet baking powder, see note

For Serving

Powdered sugar, for dusting
Walnut halves, optional garnish

Equipment

Large rimmed baking sheet
Second baking sheet or large flat tray for flipping
2 Parchment paper
Mixing bowls
Electric mixer
Box grater
Spatula
Sharp knife

Method

Prepare the oven and pan. Preheat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
Prepare the apples. Mix the grated apples with the cinnamon and 3 tablespoons taken from the measured ¾ cup (150 g) sugar. Spread evenly over the parchment-lined pan.
Beat the eggs and sugar. In a mixing bowl, beat the eggs with the remaining sugar until pale and fluffy.
Finish the batter. Gently mix in the vanilla and milk. Combine the flour and baking powder, then gently incorporate them into the egg mixture just until combined.
Cover the apples. Pour the batter over the apple layer. Carefully spread it to cover all the apples evenly.
Bake. Bake for approximately 20 minutes, until golden and a toothpick inserted into the sponge layer comes out clean.
Rest and flip. Remove from the oven and let rest for 5 minutes. Trim uneven edges if desired. Cover with a fresh sheet of parchment and a second baking sheet or flat tray. Using oven mitts, carefully flip the cake. Remove the original pan and peel off the parchment covering the apples. Remove any trimmed borders.
Roll while warm. Use the fresh parchment underneath to gently lift and roll the cake into a log, with the apples inside. Keep the paper outside the spiral.
Cool and finish. Leave seam-side down to cool completely. Remove the parchment, dust lightly with powdered sugar, and decorate with walnuts if desired. Slice with a sharp knife.

Notes

Sugar: Use only 150 g sugar in total. The 3 tablespoons for the apples come from this amount.
Baking powder: Packet sizes vary. Use the gram weight printed on your packet when measuring.
Rolling: Roll while the cake is still warm and avoid overbaking to help prevent cracking.
Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Wrap well and freeze for up to 2 months. Thaw overnight in the refrigerator.
Nutrition: Estimated for 12 slices using medium apples, excluding powdered sugar and walnuts.

Nutrition per Slice