Apple Pie Cake Roll with Mascarpone Filling

• Vegetarian

• Produce

  • 2 Apples, medium

• Refrigerated

  • 6 Egg whites, large
  • 6 Egg yolks, large

• Condiments

  • 1 Caramel sauce, salted

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 cup Cake flour
  • 1/2 tsp Cinnamon, ground
  • 1 pinch Cloves
  • 1 cup Granulated sugar
  • 1 pinch Nutmeg, ground
  • 1/2 cup Powdered sugar
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 8 oz Mascarpone cheese

Found on blahnikbaker.com

Description

Ingredients

• 6 large egg whites, room temperature
• ½ cup granulated sugar
• 6 large egg yolks, room temperature
• ½ cup granulated sugar
• ½ teaspoon pure vanilla extract
• 1 cup cake flour, sifted
• ⅓ cup confectioner’s sugar, for rolling the cake
• 2 medium apples, cored and diced
• ½ teaspoon ground cinnamon
• a pinch of ground nutmeg
• a pinch of cloves
• 2 tablespoons brown sugar
• 8 ounces mascarpone cheese
• ¼ cup confectioner’s sugar
• Salted caramel sauce, for drizzling

Directions

• Heat oven to 375 degrees. Lightly butter and flour a 13 x 18 x 1-inch sheet pan (a half sheet pan). Line with parchment and grease parchment.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. With the mixer going, gradually add in the first amount of sugar and beat until stiff peaks form. Transfer the whipped eggs to a separate bowl.
• In the bowl of the mixer fitted with the paddle attachment, beat together the egg yolks, second amount of sugar and vanilla extract on medium speed until well combined, about 3-4 minutes.
• Using a rubber spatula, gently fold in a third of the whipped egg white into the egg yolks mixture until combined. Fold in the rest of the egg white mixture until combined. Be careful not to over mix the batter. Using a sift, sift roughly half of the cake flour over the batter and gently fold with a spatula. Repeat with the other half until incorporated.
• Transfer the batter to the prepared pan. Evenly spread the batter into a thin layer using an offset spatula.
• Bake for 8-12 minutes or until lightly brown and the cake springs back gently when touched.
• While cake bakes, spread a thin cotton towel on a flat surface. Sift the half of the confectioner’s sugar all over the towel.
• When cake is done, loosen the edges with a bread knife and immediately invert onto the prepared towel. Remove the parchment paper and prepare to roll the cake. Gently roll the warm cake and towel together, starting at the short end of the cake. Place rolled cake on a wire rack and allow to cool completely.
• For the apple pie filling, combine the apples, ground cinnamon, nutmeg, cloves and brown sugar in a small saucepan. Cook over medium heat and until apples soften and begin to break down, about 3-5 minutes. Remove from heat and let cool completely.
• When ready to assemble, beat the mascarpone cheese and powdered sugar together until light and creamy on medium speed, about 2-3 minutes.
• To assemble, unroll the cake onto a board. Spread the mascarpone filling evenly using an offset spatula. Sprinkle the apple pie filling over that. Re-roll the cake in a spiral, without the towel this time. Trim the edges with a sharp knife to make a neat edge. Dust with more confectioners’ sugar, drizzle with caramel sauce and serve sliced.