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Cover: Make your cake…and eat it

12Jul 12

Apple sauce Ginger Roll

Apple sauce Ginger RollAs with most rolled cakes, this apple sauce ginger roll is a little bit labour intensive, so it’s not the best option if you’re short on either time or patience. However, if you’ve got the time to do it right, the end result is more than well worth the effort required!

Another example of an elaborate cake roll is this Chocolate Caterpillar Cake. The author of this recipe made it for her niece’s birthday, and I think it was really clever!

My apple sauce ginger roll recipe is one of my kids’ all-time favourites. Hopefully soon they’ll be old enough to help with the preparation! The recipe calls for apricot jam, but any other fruit jam should work just as well; let your taste buds be your guide and you can’t go wrong!

Apple sauce Ginger Roll
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 eggs
  • 100g granulated sugar
  • ¼tsp salt
  • 65g cake flour
  • 2tsp baking powder
  • 1tsp ground ginger
  • 1tsp ground cinnamon
  • 1tsp allspice
  • 50ml dark molasses
  • 375ml apple sauce
  • 125ml apricot jam
  • 1tsp grated lemon peel
  • 30ml brandy
Instructions
  1. Preheat the oven to 190ºC.
  2. Butter a jelly roll pan and line with baking parchment.
  3. Beat the eggs in a mixing bowl together with the sugar and salt until the mixture is very thick and retains its shape (about 5 minutes).
  4. In a separate bowl, sift together the flour, baking powder, ginger, cinnamon and allspice.
  5. Add the flour and spice mixture to the egg mixture and fold in very gently.
  6. Fold in the molasses.
  7. Spread the batter on the buttered and lined jelly roll pan.
  8. Bake in the preheated oven for 12 to 14 minutes, or until the sponge springs back when lightly pressed in the centre.
  9. Remove the sponge from the oven and dust the surface with the granulated sugar.
  10. Turn the cake out upside down onto two overlapping sheets of baking parchment.
  11. Peel off the parchment you baked with and roll up the cake like a jelly roll.
  12. Chill the roll for at least an hour.
  13. While the sponge is chilling, mix together the apple sauce, apricot jam, lemon peel and brandy and set aside.
  14. Unroll the chilled sponge carefully and spread the filling over the top.
  15. Roll it up again and chill for at least 30 minutes before serving.

 

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One comment

  1. Yeh, this was a challenge, but it was worth the effort once we all sat down and shared it with a nice cup of tea!

    Reply

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