Ingredients
For the cake
4 eggs, divided
½ cup sugar
½ tsp vanilla extract
¾ cup all-purpose flour
For the apple filling
3 tbsp salted butter
6 tbsp apple juice
2 tsp apple pie spice
2 tbsp flour
For the glaze
¾ cup softened butter
4 cups powdered sugar
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
3 tbsp apple juice
1 tsp vanilla extract
1 pinch of salt
Preparation
For the cake
- Preheat oven to 425°F (220 °C) and line a baking sheet with parchment paper.
- Separate the whites and yolks of 3 eggs: place the whites in a medium bowl and the yolks in a large bowl. In the bowl with the yolks, add the last egg. Set aside.
- Using an electric mixer, whip the egg whites on high speed to stiff peaks.
- Add 3 tbsp sugar and beat until stiff peaks form.
- In the bowl with the egg yolks, add the remaining ⅓ cup sugar and the vanilla. Whisk for 5 minutes on high speed or until the mixture whitens and triples in volume.
- Gently fold in the egg whites with a silicone spatula.
- Gradually add the flour and fold in gently with the spatula.
- Pour the mixture onto the baking sheet and spread evenly. Bake for 6 to 7 minutes, until lightly browned. Remove from oven and let cool for 2 minutes.
- To prevent the cake from breaking during assembly, roll it up with the parchment paper and then unroll it. Let cool completely.
For the apple filling
- Peel and dice the apples.
- In a saucepan over medium heat, combine butter and apple juice.
- Add apples and spices, mix well, cover and let cook until apples are soft.
- Add flour, mix and cook for about 1 minute.
- Set aside.
For the glaze
- In a large bowl, whisk butter with confectioners’ sugar then stir in remaining ingredients.
Assembly
- Spread a thin layer of frosting over the cake, then spread the apples on top. Roll up the log.
- Cover the entire cake with the icing and decorate to taste!