Basically a fancy name for a swiss roll, this one is filled with caramel buttercream and sugary apples.
4 eggs
125g/4.4 oz caster sugar
1 teaspoon vanilla extract
125g/4.4 oz plain/all purpose flour
3 eating apples
30g/1 oz dark muscovado sugar
125g butter
250g icing/powdered sugar
6 tablespoons caramel (I used Carnation caramel but Dulce de leche or similar would work)
Preheat your oven to 440F/220C/Gas 6.
Line a swiss roll tin with baking parchment.
Whisk the eggs and caster sugar until thick and fluffy, this will take about ten minutes, an electric whisk or stand mixer is best.
Add the vanilla extract then carefully fold in the flour.
Pour the batter into the prepared tin and spread evenly.
Bake for 13-15 minutes.
As soon as you remove the sponge from the oven roll it up straigh away (careful it will be hot to touch!). roll along the long edge and still with the baking parchment on. Leave it rolled up to cool. This helps prevent cracking.
To make the filling peel, core and dice the apples. Put into a bowl with the dark muscovado sugar. Microwave on high for a minute, stir and then microwave again for a further minute, stir and then microwave for a final minute (3 minutes in total). This can be done in a small pan over a low heat for a few minutes until the apple is soft but still with a little bite.
For the icing/filling whisk the butter with the icing sugar until light and fluffy. Stir in the caramel.
Once the cake is cool unroll and remove the baking parchment. Spread a third of the buttercream mixture over the sponge. Drain the apples and sprinkle them over the buttercream filling. Roll up the sponge again.
Spread the remaining buttercream over the outside of the cake.
If you have any spare caramel you can drizzle that over the top.
Comments