Josh Smalley’s Cinnamon Apple & Caramel Spiced Swiss Roll

Ingredients:

For the Sponge

3 Medium Eggs

100g Light brown soft sugar 

100g Plain Flour 

1tsp Baking Powder 

1tsp vanilla extract

1 tsp ground ginger

1 tsp ground cinnamon

Golden caster sugar for lining baking parchment

For the Caramel

200g caster sugar

100g unsalted butter (room temp)

120ml double cream

Pinch of sea salt

For the Cinnamon Apples

2 medium eating apples (Granny smith)

Squeeze lemon juice

1 tbsp sugar

1/2 tsp cinnamon

For the Fillling

300ml Double Cream 

40g Icing Sugar

1tsp Vanilla Extract

Big handful of chopped pecans (plus pecan halves to decorate)

Method:

For the Sponge

1. Preheat your oven to 200℃/180℃/Gas Mark 6 . Line a 22 x 32cm baking tray with baking parchment.
2. Add your eggs and sugar into a large bowl and whisk for about 5 minutes in a stand mixer or with an electric hand whisk until your mixture is light and fluffy.
3. In another bowl sift together your flour, baking powder, ginger and cinnamon.
4. Add the flour & spice mix to the egg mix along with the vanilla extract and gently fold through. Try not to over mix as you will knock all the air out of your mixture.
5. Pour your mixture onto your lined tin and smooth out so it covers the surface area and into the corners. Then bake in the oven for 10 minutes.
6. While the sponge bakes prepare a large piece of baking paper and sprinkle over plenty of golden caster sugar to cover it.
7. Remove the sponge from the oven and while still warm flip the sponge upside down onto the prepared baking paper. Peel back the parchment it was baked on. Create a small slit down the long side of the sponge about 2 cm from the edge (don’t cut to the bottom), and roll the sponge in the baking paper. (this stops cracking while rolling with the filling in.) Allow the sponge to fully cool.

For the Caramel

1. Add the sugar to a saucepan along with 40ml of water.
2. Heat over a medium heat until the sugar has dissolved, then on high until the sugar syrup has caramelised to the desired colour.
3. Take pan off the heat, add the butter and stir, then add the cream (best to slightly warm first) and salt. Return the pan to the heat with continuous stirring for 30-60 seconds, then pour the caramel Into a bowl, cover with clingfilm and leave to cool.

For the Cinnamon Apples

1. Peel and finely dice the apples into small cubes (5-10mm), then add to a saucepan with a good squeeze of lemon juice.
2. Add the sugar and cinnamon and stir to coat the apples, then heat on a low/medium heat for 5-7 minutes until apples are just cooked but still holding their shape well.
3. Spoon the apples into a bowl and leave to cool.

For the Filling

1. Add the double cream, icing sugar and vanilla extract to a bowl and whisk until it holds its shape.

Assembly

1. Unroll your cooled sponge and spread a thin layer of caramel over it.
2. Spread out a few spoons of the cinnamon apples over the caramel, then scatter over the chopped pecans.
3. Add a layer of Chantilly cream, then roll up the sponge and place onto serving plate.
4. Drizzle caramel over the top, pipe on some more of the Chantilly cream and finish with remaining cinnamon apples and pecans.