The apple roll is a fragrant and super soft dessert that, I’m sure, will become one of your favorites. We all love apple desserts, I’ve made so many, but surely, this apple roll deserves a spot on the podium, it’s truly exceptional. The apple roll is prepared in just a few minutes, it’s rich in lots of fresh fruit, and, the best part, is that with the apple scraps we will also prepare a delicious tea to accompany this sweet treat! Soft with a creamy filling, this apple roll is perfect for breakfast, a snack, or after a meal. Cook everything together thanks to a clever and fast method; the apple and cinnamon compote is prepared in a pan in 5 minutes, and even the base, a kind of sponge cake without butter and oil that is very soft and absolutely does not break when you roll it, is made in no time. In short, you have no excuses not to try this fabulous dessert!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: Pan about 12×14 inches
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup milk
- 1 2/3 cups all-purpose flour
- 2/3 cup sugar
- 3 eggs
- 1 packet baking powder
- 1 lemon zest
- 1 pinch salt
- 6 apples
- 2 tbsp sugar
- 1 tsp ground cinnamon
- 2 cups water
- 1 lemon
- 1 cinnamon stick
- to taste cloves
- apple scraps
Steps
The apple roll is very simple and quick to prepare. First, let’s take care of the filling: peel the apples and grate them directly in the pan, using a large-holed grater (set aside all the scraps, we’ll need them later), add the sugar, cinnamon, and let cook for about 5 minutes on medium heat, the apples should dry completely.
Line a baking pan with parchment paper and spread the apple mixture on the base, set it aside, and let’s prepare the “sponge cake.”
Beat the eggs with the sugar and a pinch of salt until they are light and fluffy, use an electric mixer.
Add the milk, sifted flour, and baking powder, the grated lemon zest, and mix all the ingredients well.
Pour the batter over the apples (level it if there are any empty spaces) and bake the cake in a preheated oven at 350°F for 25-30 minutes, do the toothpick test to check if it’s done.
Remove the cake from the oven, place a sheet of parchment paper and a wire rack on top, and flip it. After taking it out of the oven, roll it immediately, while still warm, using the parchment paper underneath to help.
Let the roll rest for a few minutes, just enough time to set its shape. In the meantime, let’s prepare our delicious tea with the apple scraps: put all the apple scraps in a saucepan (both peels and cores), add the lemon whose zest you’ve grated, squeezing the juice first, a cinnamon stick, some cloves, and bring to a boil. Continue cooking for 5 minutes, turn off the heat, let it rest, if you want, for another 5 minutes with the lid on, and then strain it.
Unwrap the apple roll, garnish it with a dusting of powdered sugar, and cut it into slices.
Advice:
The apple roll keeps at room temperature for 3-4 days. If you don’t like cinnamon, you can omit it. For the tea, you can also use other spices to taste. It’s already delicious as is, but if you want to sweeten it, use honey for extra flavor, not sugar.
Other apple dessert recipes HERE
