Autumnal Caramel Apple Roulade
My latest recipe is once again inspired by the latest episode of the Great British Bake Off. Last week was Dessert Week and the bakers on the show had to make roulades, a marjolaine, which is a nutty, layered meringue based dessert, and mini mousse cakes. This got me thinking which of those I could feed to my family! We aren’t keen on nuts and the mousse cakes would require a lot of equipment I thought, so I decided on a roulade. As well as pondering what the difference is between a roulade and a Swiss roll, I wanted to find some seasonal flavours that everyone would enjoy. In the end I settled on a caramel apple roulade, filled with caramel buttercream, a soft apple filling, and topped with drippy caramel sauce and roasted apple slices.
The caramel sauce runs slowly down the edge of the roulade and pools at the side, and is just thick enough not to run off completely. I cooked the apple slices for the top of the roulade so they are not completely soft but still have a little bite, whereas the apples in the filling are softer and more like a crumble filling.
For the sponge, I rolled it while still warm and left it to cool. Luckily there was no cracking to the sponge and it remembered the shape well after being filled with the caramel buttercream and apple fillings. I love the autumnal colour of the caramel sauce, and am glad the roulade is served in small slices as it is so sweet!
An autumnal roulade with caramel and apple
- 4 eggs
- 125 g caster sugar
- 1 tsp vanilla extract
- 125 g plain flour
- 1 large Bramley cooking apple
- 30 g dark muscovado sugar
- 75 g unsalted butter
- 150 g icing sugar
- 3 tbsp caramel I used Carnation Caramel
- A can of Carnation Caramel I used half
First make the sponge for the roulade. Whisk the eggs and caster sugar in a stand mixer for approximately ten minutes until pale, fluffy and thick.
Preheat your oven to 180 degrees (fan).
Add the vanilla extract then fold in the flour thoroughly.
Line a Swiss roll tin with baking parchment (I used foil backed parchment). Pour the mixture into the lined tin, make sure it is spread to the corners and level.
Bake for approx. 13 to 15 minutes until cooked in the centre, golden brown and springy to the touch.
While the cake bakes, make the filling. Peel and core the cooking apple. Cut about six to eight thin slices and set aside. Chop the rest into small pieces and put it in a bowl with the dark muscovado sugar. Microwave on high for three minutes, stirring after each minute. Leave it to cool.
Put the apple slices in a loaf tin, sprinkle with a little muscavado sugar and bake at 180 degrees for ten to fifteen minutes until golden.
Beat the softened butter and icing sugar for five minutes in a stand mixer, then add three tablespoons of caramel sauce. Mix well.
Once the cake has cooled, unroll it and spread the buttercream inside. Add the cooked apple mixture on top of the buttercream. Roll up the sponge again tightly with the filling inside.
Put the caramel sauce in a bowl and stir to soften it. Drip the caramel sauce over the top of the cake to give a drippy ganache look.
Arrange the apple slices on top and drizzle with a little more caramel sauce.
Slice and serve!
AO.com sent me a Kenwood Patissier and asked me to make a showstopping cake worthy of the GBBO crown to wow my family and friends. I hope I’ve done them justice with my caramel apple roulade! The Kenwood Patissier was a great help as it whizzed up the fatless sponge and caramel buttercream in no time.
More caramel and Swiss roll recipes you might like:
- Toffee apple upside down cake from Lovely Appetite
- Matcha chocolate roll from Tin and Thyme
- Apple and chocolate spelt Swiss roll from Fab Food 4 All
- Vanilla and speculoos roulade with strawberries and cream from It’s not easy being greedy
Please do share my caramel apple roulade recipe! Perhaps you might want to pin it for later on Pinterest:
Linking up with Mummy Mishaps’ Great Bloggers Bake Off