Jelly roll, swiss roll – in Sweden, we call them “rulltårta“, which literally translates into “rolled cake”. Regardless of the name, it’s definitely one of the easiest things to bake, and it’s super quick too! Some people are scared that it will crack horribly as you roll it up – and while that might happen, I’ve never had a problem. Just be quick about it, and don’t worry too much.
Admittedly, this particular recipe does take a bit of effort since it involves making your own apple jam, but it’s well worth the work – which isn’t that hard, or time consuming. It’s perfect now that Swedish summer apples are in season – the winter apples will be ready in another few weeks time. But you can certainly use store-bought applesauce, or any kind of jam. It’ll still be a delicious cake. If you want to make it more of a fancy dessert, you can add a dollop of cream, and perhaps some apple wedges, sautéed in butter and cinnamon, for serving.
This freezes very well.
700 g apples, peeled and pitted
200 g raw sugar – demerara or turbinado are two popular varieties
100 g white sugar plus 1/2 vanilla bean, or 100 g homemade vanilla sugar
1 cinnamon stick
Cut the apples into small pieces. Scrape out the seeds from the vanilla bean, if using, and place in a small saucepan with all the other ingredients, including the scraped out bean itself. Cook on medium heat until soft and slightly mushy – about 20-30 minutes.
Apple Jelly Roll
185 g white sugar
2 tsp baking powder
120 g all-purpose flour
60 g toasted hazelnuts, finely chopped
50 ml milk
extra sugar, to sprinkle
Line a rimmed baking sheet (often called a jelly roll pan) with baking paper.
Whisk eggs and sugar until very fluffy. Stir in baking powder, flour, nuts and milk. Pour the batter into the pan, and bake at 225°C for five minutes.
Remove from the oven and immediately sprinkle with a little sugar and cinnamon. Turn the cake out on a second baking paper, and carefully remove the first baking paper that was previously on the bottom. You can moisten it with a damp cloth, if it doesn’t release easily. Cover the cake with the rimmed baking sheet, and leave to cool completely.
When it is cooled, spread with apple jam and carefully roll, long side first. Wrap in plastic, and place in the fridge for an hour before cutting into slices.