Apple Pie Cake Roll with Mascarpone Filling

Every now and then I create something simple that really excites me. A pure magic of great flavor blending and this apple pie cake roll with mascarpone filling is one of those times.

It all started with a conversation with my foodie ex-labmate about what to do with all the apples I picked. I didn’t want to share another apple pie recipe, apple crisp or apple muffins because we’ve been there and done that. I was in the mood for something different and creative. So we brained stormed over dinner and she had the idea of a cake roll. Together we determined that we should do a plain vanilla cake for the roll (not an apple spice cake roll) but fill the cake with apple pie filling to have all those warm flavors of the season and since most of my favorite cake rolls come with a whipped cream filling, we decided mascarpone will be a great addition to seal the deal. And boy!! Was this all a great idea.

INGREDIENTS
For the Cake:

• 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

For the Filling:

• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer the batter to the prepared pan. Evenly spread the batter into a thin layer using an offset spatula.
6. Bake for 8-12 minutes or until lightly brown and the cake springs back gently when touched.
7. While cake bakes, spread a thin cotton towel on a flat surface. Sift the half of the confectioner’s sugar all over the towel.
8. ............

For full instructions please see : https://aclassictwist.com

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