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Close up of cake roll with caramel drip.
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5 from 4 votes

Caramel Apple Roulade

An autumnal roulade with caramel and apple
Course Baking
Cuisine British
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8
Calories 337kcal

Ingredients

For the apple filling and apple slices:

For the caramel buttercream:

  • 75 g unsalted butter
  • 150 g icing sugar
  • 3 tbsp caramel I used Carnation Caramel

For the topping:

  • A can of Carnation Caramel I used half

Instructions

  • Preheat your oven to 180℃ / 350℉.
  • 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.
    4 eggs, 125 g caster sugar (superfine sugar)
  • Add the vanilla extract then fold in the flour thoroughly.
    1 tsp vanilla extract, 125 g plain flour (all-purpose flour)
  • 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.
    1 large Bramley cooking apple, 30 g dark muscovado sugar
  • 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.
    75 g unsalted butter, 150 g icing sugar, 3 tbsp caramel
  • When removing the cake from the oven, roll it up right away along the long edge (when still warm and still on the backing paper). This ensures the cake takes on the roll shape (if you roll when cold it will break). Leave it to cool.
  • Once the cake has cooled, unroll it, remove the baking paper, 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.
    A can of Carnation Caramel
  • Arrange the apple slices on top and drizzle with a little more caramel sauce.
  • Slice and serve!

Notes

Keep leftovers in the refrigerator.
 
Tin size: a Swiss roll tin is generally one that is around 23 x 33 cm, and approx 2.5 cm (1 inch) deep.

Nutrition

Calories: 337kcal | Carbohydrates: 57g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 48mg | Potassium: 88mg | Sugar: 43g | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 29mg | Iron: 1.2mg