Apple Sponge Cake Roll | Pillowy-Soft Autumn Cake
(0)
40 min
Under an hour
Kifli Kukták
Klasszikus magyar házi édesség az őszi almaszezonra: a vajazott tepsire terített illatos fahéjas alma együtt sül a pihe-puha piskótával, majd még melegen feltekerve szaftos, mennyeien könnyed süteményt ad.
Preparation method
Preparing the apple layer
Preheat the oven to 180 °C (conventional top and bottom heat). Line a large baking sheet with parchment paper and grease lightly with the 20 g of soft butter so that the cake releases easily from the paper after baking.
Peel, core, and coarsely grate the apples. Gently squeeze out the excess juice by hand, then mix with the 1 teaspoon of ground cinnamon and the freshly squeezed lemon juice.
Spread the seasoned grated apples evenly across the bottom of the buttered parchment-lined baking sheet, pressing down gently with a spatula to form a compact layer.
Chef's tip
It is best made with tart autumn apple varieties (e.g., Jonagold, Idared, or Boskoop), as their fresh fruity flavor perfectly balances the light, sweet sponge cake.
It is crucial to invert and roll the sponge cake while it is still hot: the warm cake is pliable, and the natural steam from the apples keeps the roll soft without cracking.
Ingredients
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Kifli Kukták
