The classic Swiss roll gets a delightful twist with this apple and peanut combination. This recipe focuses on key techniques that ensure a beautifully tender, crack-free roll every time. The secret lies in the precise balance of ingredients and proper rolling technique while the cake is still warm, resulting in a stunning spiral design that’s as beautiful as it is delicious.
Why This Recipe Works
The addition of hot water and oil creates a supremely moist and flexible sponge that rolls without cracking. The temperature of ingredients and timing of each step are crucial factors that contribute to the perfect texture. The combination of sweet apple jam and crunchy peanuts creates an exciting contrast of textures and flavors that elevates this classic dessert.
Ingredients
For the Cake
- 5 large eggs, separated (room temperature)
- 125g (⅔ cup) granulated sugar
- 125g (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 30ml (2 tablespoons) sunflower oil
- 30g (2 tablespoons) hot water
For the Filling and Decoration
- 300g (1 cup) apple jam
- 100g (⅔ cup) peanuts, finely chopped
- Powdered sugar for dusting
Step-by-Step Instructions
Preparation
- Preheat oven to 180°C (350°F)
- Line a 30x40cm (12×16 inch) Swiss roll pan with parchment paper
- Lay out a clean kitchen towel and dust it generously with powdered sugar
Making the Sponge
- Separate eggs, placing whites in a clean, grease-free bowl
- Beat egg whites until soft peaks begin to form
- Gradually add sugar while continuing to beat until stiff, glossy peaks form
- In a separate bowl, whisk egg yolks until pale and creamy
- Add hot water and sunflower oil to yolks, whisking until well combined
- Sift flour and baking powder together
- Gently fold flour mixture into yolk mixture until just combined
- Carefully fold beaten egg whites into batter in three portions, maintaining as much air as possible
Baking the Cake
- Pour batter into prepared pan
- Use an offset spatula to spread evenly to all corners
- Gently tap pan to remove air bubbles
- Bake for 12-15 minutes until light golden and springy to touch
Rolling Technique
- Immediately after removing from oven, invert cake onto prepared powdered sugar-dusted towel
- Carefully peel off parchment paper
- Starting from short end, roll cake together with towel while still hot
- Allow to cool completely in rolled position (about 1 hour)
Adding the Filling
- Once completely cool, carefully unroll cake
- Spread apple jam evenly across surface, leaving 1cm border
- Sprinkle chopped peanuts evenly over jam
- Re-roll cake tightly using towel as guide
- Place seam-side down
- Dust generously with powdered sugar before serving
Pro Tips for Perfect Results
- Use room temperature eggs for maximum volume
- Ensure bowl is completely grease-free when beating egg whites
- Don’t overmix when folding in flour to maintain airiness
- Roll immediately while cake is hot to prevent cracking
- Cool completely before filling to prevent jam from melting
- Use a sharp serrated knife dipped in hot water for clean slices
Storage and Serving
- Best served same day
- Can be refrigerated for up to 3 days
- Bring to room temperature before serving
- Do not freeze
Nutrition Information
(Per serving, based on 10 servings)
- Calories: 285
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 93mg
- Sodium: 70mg
- Total Carbohydrates: 42g
- Dietary Fiber: 1g
- Sugar: 28g
- Protein: 7g
This elegant Swiss roll combines the perfect balance of textures with its light, airy sponge, smooth apple jam, and crunchy peanuts. The careful attention to temperature and technique ensures a beautiful spiral pattern without any cracks. Whether served at a special occasion or enjoyed with afternoon tea, this dessert is sure to impress both visually and in taste.
