This apple cinnamon sponge roll is as beautiful as it is delicious. A cloud-soft sponge cake bakes right on top of a layer of cinnamon-spiced grated apples, then gets rolled up into a swirl of warm autumn flavor. It’s light, fragrant, and perfect with a cup of tea.
If you love cozy bakes, you’ll also enjoy our Classic Semolina Kefir Cake (Mannik) and Moist Carrot Cake with Walnuts and Raisins — and for more baking inspiration, browse Allrecipes.
Ingredients
- 5 eggs
- 1 cup (125 g) all-purpose flour, sifted
- 1 cup (200 g) sugar
- Pinch of salt
For the apple filling:
- 700 g (1.5 lb) apples
- Ground cinnamon to taste
Instructions
- Grate the apples on a coarse grater and toss with cinnamon.
- Line a baking sheet with good-quality parchment paper.
- Spread the grated apples in an even, compact layer over the parchment and press down lightly.
- For the sponge, combine the eggs, sugar, and a pinch of salt.
- Beat with a mixer for at least 7-10 minutes until pale, thick, and very fluffy.
- Gently fold in the sifted flour with a spatula, keeping as much air as possible.
- Pour the batter over the apple layer and smooth it out.
- Bake at 180°C (350°F) for 15-20 minutes until springy.
- While warm, roll up with the parchment, then unroll, remove the paper, and re-roll tightly. Cool before slicing.
Tips
- Beat the eggs and sugar for the full 7-10 minutes — this is what makes the sponge light and airy.
- Use good-quality parchment paper so the roll releases cleanly.
- Roll the cake while it’s still warm to prevent cracking, then re-roll tightly once the paper is removed.
Nutrition (per 100 g): 150 kcal | Protein 10 g | Fat 8 g | Carbs 8 g
Another apple favorite on the site is our Autumn Apple-Carrot Cocoa Cake.