Welcome to a classic of home baking! The sponge roll, or "biskvitny rulet," is a beloved dessert in many Eastern European households, cherished for its elegant appearance and delightful taste. It's the kind of treat that brings families together for afternoon tea or celebrates a special occasion. This version combines the comforting sweetness of apples with the bright, zesty kick of lemon, all wrapped in a cloud-like sponge. Don't be intimidated by the rolling—our step-by-step guide makes it simple. Get ready to create a beautiful and delicious dessert that feels both nostalgic and refreshingly modern.
Lemon and Apple Sponge Roll.
Sponge Cake Ingredients
- 3 large eggs (approx. 165 g)
- 110 g granulated sugar (fine white sugar)
- 120 g all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanillin (or vanilla extract);
- pinch of salt
- refined vegetable oil
For the Filling and Decoration
- 3 small apples
- 1 lemon
- 120 g sugar
- 200 g heavy cream (33% fat)
- 40 g powdered sugar
- 50 g raspberry or apricot jam
- ground cinnamon
How to Make Lemon and Apple Sponge Roll
Grease the parchment paper with refined vegetable oil. Grease the baking sheet with a drop of oil. Place the parchment paper on the baking sheet. Preheat the oven to 180°C (350°F).
Preheat the oven to 180 degrees Celsius (350°F).
Crack the eggs into a mixer bowl.
Beat the eggs with sugar, starting on low speed for 5 minutes.
The ingredients for the batter should be at room temperature. Crack the eggs into a mixer bowl. Add fine white sugar, vanillin (a vanilla-flavored powder common in Eastern European baking; you can substitute with vanilla extract), and a pinch of fine salt.
Beat the eggs with sugar, first on low speed for 5 minutes. Then, on the highest speed for another 5 minutes, until the mixture triples in volume. The sugar crystals should completely dissolve.
Sift the flour over the beaten eggs through a sieve.
In a separate bowl, mix the all-purpose flour with the baking powder. Sift the flour mixture over the beaten eggs.
Quickly mix to form a smooth, lump-free batter.
Pour the batter onto the prepared baking sheet.
Pass the diced fruits through a meat grinder with a fine plate.
Using a spatula, gently fold in the flour, trying to maintain the airy texture. Quickly mix until you have a smooth, lump-free batter. Do not use a mixer at this stage; mix by hand.
Pour the batter onto the prepared baking sheet. Spread the batter evenly with a spatula to a thickness of about one centimeter (0.4 inches). Place the baking sheet in the preheated oven for 12 minutes.
Core the apples and dice them. Wash the lemon thoroughly, scald it with boiling water, and wash it again. Dice the lemon, including the peel. Pass the diced fruits through a meat grinder with a fine plate (or pulse in a food processor).
When the cake is golden brown, remove the baking sheet.
Do not open the oven door while the sponge cake is baking! When the cake is golden brown, remove the baking sheet from the oven.
Immediately roll the sponge cake into a log.
Add granulated sugar to the ground fruits.
Unroll the sponge cake and spread the apple-lemon puree over it.
Immediately roll the sponge cake with the parchment paper into a log. You need to roll it while it’s hot so it holds its shape.
Add granulated sugar to the ground fruits and mix. If the apples are very sweet, you may need less sugar.
Unroll the sponge cake and spread the apple-lemon puree over it.
Roll the cake up again with the fruit puree.
Roll the cake up again with the fruit puree.
Whip the cream for 2-3 minutes until stiff peaks form.
Decorate the roll with the whipped cream.
Sprinkle ground cinnamon on top through a fine sieve.
Mix the chilled heavy cream with powdered sugar, and add vanillin or vanilla extract if desired. Whip the cream for 2-3 minutes until stiff peaks form.
Coat the sponge roll with a thick fruit jam—raspberry or apricot. Transfer the whipped cream to a piping bag with a decorative tip. Decorate the roll with the whipped cream.
Sprinkle ground cinnamon on top through a fine sieve.
Overnight in the refrigerator, the sponge cake will thoroughly absorb the fruit juices. Enjoy your meal!
Refrigerate the sponge roll for several hours. It tastes even better the next day, as the sponge cake will have thoroughly absorbed the fruit juices overnight.
And there you have it—a beautiful Lemon and Apple Sponge Roll ready to grace your table! The magic of this dessert truly comes alive after it has had time to rest in the refrigerator, allowing the sponge to soak up all the wonderful fruity flavors. Serve a slice with a hot cup of tea or coffee for a perfect afternoon treat. Feel free to get creative with the filling—pears, berries, or even a creamy cheese filling would also be delicious. We hope you enjoy every moment of baking and, of course, every bite of this wonderful roll. Happy baking!
0 comments