Sunday, March 25, 2012

APPLE ROLL

 
 
 
                                            APPLE ROLL
 
 
 
 


 
 
 
 
 
                   APPLE ROLL
 
 
 
 



Apple roll is one of my favorite cake  , easy to make, light; no fat in it  and can be made a day ahead. Also  it can be served  with ice cream as a desert.
I prefer to make  apple sauce myself. I make usually more then I need and  keep rest of apple sauce in refrigerator or freezer.If you wish, you can use ready apple sauce
 Turkey is one of the major sultana raisin producer. The sultana raisin is small, sweet, pale green and seedless grape. It grows in Aegean region of Turkey. Mostly dry from is used  for cooking. Recently production of wine has began from Sultana grape.
 
 
 
 

INGREDIENTS
3 eggs
1/2  cup apple sauce
3/4 cup caster sugar
1/2 cup sultana/ raisin, chopped
1 cup self-raising flour
1/2 teaspoon bicarbonate of soda(Baking soda)
1 teaspoon ground cinnamon
1/4 cup caster sugar, extra
FILLING
2 tablespoon cream
125g-     cream cheese(Philly)
1/4 cup icing sugar
2 teaspoon orange rind, finely grated
1/4 cup  caster sugar, extra

FOR APPLE SAUCE
2  apples
1 Tablespoon caster sugar
1/2 teaspoon lemon juice
2 tablespoons water

26cmx32cm roll pan

PREPARATION
Apple sauce:
Peel, core and slice apples. Place into a saucepan. Sprinkle sugar, add lemon juice and water. Cook  for about15 minutes  or until apples soft. When they are ready beat to a puree.
Cream eggs and sugar until thick . Fold in apple sauce , sultanas, flour , baking powder and cinnamon. Mix well.
Spread cake mixture into baking paper lined roll pan. bake at 180C-375F for 20 minutes. Cover a tea towel with baking paper, sprinkle with  extra sugar. Turn cake onto paper. Remove lining paper, roll up cake from short side. Stand rolled cake until cool.
Beat cheese in a bowl with electric mixer , add cream , orange rind and sugar. Mix until fluffy.
Unroll cake , spread cream all over and reroll. Refrigerate 30 minutes before serving. This cake can be prepared a day a head , keep in the fridge.



 

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