First apples of the summer: Sister Anastasia's perfect apple roll recipe

The first summer apples have arrived, and we are kicking off the season for baking with these delightful fruits. It's well-known that there are plenty of recipes to explore. Sister Anastasia starts with the "top shelf". A roll is not a simple bake, but it tastes wonderful and always creates a "wow" effect when served on the table.

The first domestic apples have started appearing, so delicious desserts featuring these fruits are already on our minds. Sister Anastasia suggests a soft roll with apple filling. This dessert just melts in your mouth. It's perfect for larger occasions because it looks fabulous on the table.

Sweet rolls are considered a higher level of confectionery. They are often compared to cakes, which makes sense, as you must also bake a sponge cake. However, the process differs afterwards. In the case of a roll, the most challenging task is rolling it up. You need to do this carefully and gently. Sister Anastasia has her method: to prevent the roll from cracking, she rolls the still-warm sponge with the help of a clean cloth. Then, she adds the apple filling, wraps the roll in food foil, and puts it in the refrigerator. This allows the sponge and apples to combine well, resulting in a compact texture that does not crumble when cut.

Ingredients:

Sponge:

          
• 5 eggs
• a pinch of salt
• 120g wheat flour
• a packet of vanilla sugar
• 120g sugar
• 2 level teaspoons of baking powder

Apple Filling:

      
• a pack of lemon jelly
• 2 pounds of apples
• icing sugar to taste
• one level teaspoon of cinnamon

Additionally:

• icing sugar for decoration

Preparation method:

1. Start with the sponge. Separate the egg whites from the yolks. Whisk the whites with salt until stiff, then add both sugars and the yolks gradually. Mix the batter at medium speed until a consistent mixture forms. Add the sifted flour with baking powder to the mixture and gently mix with a spoon.
2. Pour the batter into a rectangular baking tray lined with baking paper and place it in an oven preheated to 180°C (355°F). Bake for 15-20 minutes; remove from the oven, place on a clean cloth, and gently roll it up. Set aside to cool completely.
3. Prepare the apple filling. Peel and grate the apples, then sauté them in a pan with cinnamon. Add the dry jelly and cook until the gelatin completely dissolves and thickens the fruit. Sweeten the mixture with icing sugar to taste, and let it cool.
4. Gently unroll the sponge, spread the apple mixture evenly, roll it back up, wrap it in food foil so the cake sticks together, and place it in the refrigerator for 2 hours. Before serving, decorate the roll with icing sugar.