It’s Fall and that means apple season.  I can’t wait for you to try this Apple Cake Roll!

 

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I’m always looking for easy recipes and when I was looking through an old cookbook the other day a very unique recipe jumped out at me.  It starts out by shredding apples and applying them directly to a lined cookie sheet.  Then a light and fluffy batter is made and poured over the apples. Once you bake it the apples remain on the bottom and you roll the cake up with the apples inside.  I made this twice, once with regular sugar and once with a sugar substitute; they both tasted the same.  I love how this comes together quickly, it’s not that sweet and it doesn’t require any frosting!


Ingredients are as follows: 

4 eggs, separated
1/4 C brown sugar or sugar substitute
1 tsp. vanilla
4 Tbsp. flour
1/2 tsp. baking powder
1/4 tsp. salt
4 apples
2 Tbsp. sugar or sugar substitute
1/2 tsp. cinnamon

Directions:   

Preheat oven to 350 degrees.

Spray a jelly roll pan with cooking spray then place a piece of wax paper (or parchment paper) on top.  Spray the bottom and sides with cooking spray; set aside.

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Whip the egg whites until stiff peaks form; set aside.

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Whisk the egg yolks until pale yellow.

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Whisk in the brown sugar and vanilla.

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Mix in the flour, baking powder and salt.

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Lightly fold in the whipped egg whites; set aside.

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Peel, core and shred the apples.

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Stir in the sugar and cinnamon.

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Press this onto the pan leaving about an inch border.

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Pour the batter on top of the apples.

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Bake for 12-15 minutes; remove from the oven and flip out onto a towel that is sprinkled with powdered sugar.

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Carefully pull off the wax paper (I put a knife underneath mine to guide it a little and it worked out perfectly).  Roll the cake up with the apples inside.  Allow to cool.

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Slice, serve and enjoy!

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            Adapted from Russian Regional Cooking