Fluffy Apple Cinnamon Swiss Roll

Fluffy Apple Cinnamon Swiss Roll

Ingredients:

For the Apple Filling:

• • 7-8 apples, peeled, cored, and thinly sliced

• 1 tsp ground cinnamon

For the Sponge Cake Batter:

• • 4 egg whites (from large eggs, size C0)

• • A pinch of salt
  • 1 packet (10 g) vanilla sugar
  • 100 g sugar (5 tbsp without the heap)

• • 4 egg yolks
  • 100 g all-purpose flour (5 tbsp without the heap)
  • 1 tsp (5 g) baking powder

Steps on How to Do It:

1. 1. 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.

1. 1. 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.
   2. 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.

1. 1. 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.

1. 1. 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.

   2. 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