Sponge Biscuit

  • 3 eggs (3pc)
  • 80 grams (2.82 ounces) sugar
  • 90 grams (3.17 ounces) flour
  • vanilla (to taste)
  • pinch of salt
  • 2 tablespoons (30 milliliters) hot milk


  • 100 grams (3.53 ounces) sugar
  • 100 grams (3.53 ounces) cream (33%)
  • 70 grams (2.47 ounces) butter
  • pinch of salt

Apple Filling

  • 3 apples (3pc)
  • 2 tablespoons (24 grams) sugar
  • 10 grams (0.35 ounces) butter
  • pinch of cinnamon


  • 250 grams (8.82 ounces) cream (33%)
  • 100 grams (3.53 ounces) mascarpone
  • 30 grams (1.06 ounces) powdered sugar


  • Mixing Bowls

    Ensure you have a variety of sizes for mixing different ingredients separately.

  • Whisk

    A handheld whisk is handy for whipping cream and blending mascarpone. Opt for a balloon whisk for better aeration.

  • Spatula

    A flexible spatula is essential for folding flour into the dough without deflating the eggs.

  • Baking Paper

    Line your baking mold with this to prevent sticking. Grease it lightly with butter for extra assurance.

  • Baking Mold

    A 25x35 cm (9.8x13.8 inch) mold works perfectly to achieve the right thickness for your sponge biscuit.

  • Hand Blender

    For smooth caramel, a hand blender does the trick, ensuring a perfect consistency.


Step 1

Preheat your oven to 180°C (356°F) and line a 25x35 cm (9.8x13.8 inch) mold with baking paper. Grease the paper with a bit of butter. Using parchment paper helps in removing the sponge without breaking it.

Step 2

For the sponge biscuit, whip 3 eggs until fluffy, gradually adding 80 grams (2.82 ounces) sugar. In a separate bowl, mix 90 grams (3.17 ounces) flour with a pinch of salt. Gently fold this mixture into the eggs, then add 2 tablespoons (30 milliliters) of hot milk and vanilla to taste. Folding gently helps retain the air in the batter for a fluffier sponge.

Step 3

Pour the batter into the prepared mold and smooth the top. Bake for approximately 10 minutes until lightly golden brown, ensuring not to overdry it. Keep a close eye on the sponge to prevent it from overcooking.

Step 4

Transfer the baked sponge to a clean sheet of parchment sprinkled with powdered sugar. Cover it with a towel soaked in cold water, but do not remove the baking paper. The damp towel keeps the sponge moist and easy to roll.

Step 5

For the caramel, melt 100 grams (3.53 ounces) sugar in a saucepan until it turns golden. Slowly add 100 grams (3.53 ounces) hot cream and cook until smooth. Let it cool to 35-40°C (95-104°F), then add a pinch of salt and 70 grams (2.47 ounces) room-temperature butter. Blend until smooth. Be cautious as adding cream to hot sugar can cause it to splatter.

Step 6

For the apple filling, dice 3 apples. Melt 2 tablespoons (24 grams) sugar in a saucepan until caramelized. Add the diced apples and 10 grams (0.35 ounces) butter, cooking for a few minutes until the apples release their juice and it combines with the caramel. Sprinkle with a pinch of cinnamon and cool. Choose a firm apple variety to maintain texture during cooking.

Step 7

For the creme, mix 100 grams (3.53 ounces) mascarpone until smooth. Add 250 grams (8.82 ounces) cream and 30 grams (1.06 ounces) powdered sugar, and whip until stiff peaks form. Chilling the bowl and whisk will help the cream whip faster.

Step 8

Once the sponge has cooled, remove the towel and baking paper. Spread the creme evenly over the sponge, top with the apple filling, and drizzle over the caramel. Roll the sponge into a log using the parchment paper to guide it. Rolling tightly helps maintain the form of the roll.

Step 9

Refrigerate the roll for a couple of hours. Before serving, cover the roll with lightly whipped cream and decorate with milk chocolate flakes and a sprinkle of cinnamon. Chilling helps the flavors meld and makes slicing easier.


Imagine presenting this vanilla roll at your next gathering, elegantly sliced and served on a beautiful platter. Pair it with a warm cup of spiced apple cider or a glass of chilled sparkling wine for a festive touch. If it’s a cozy family evening, nothing beats a classic pairing with hot chocolate topped with whipped cream and a dash of cinnamon. For a refined presentation, garnish each slice with a swirl of additional caramel and a sprinkle of chopped nuts. Serve it alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream for an indulgent twist. Want to take it up a notch? Create a dessert spread with additional elements like a bowl of fresh berries or a raspberry coulis for added color and flavor. The possibilities are endless, and each variation promises a delightful experience for your guests.


For a gluten-free version, simply swap the regular flour with a gluten-free flour blend. Ensure the blend contains a balance of rice flour, potato starch, and tapioca flour to maintain the light and airy texture of the sponge biscuit. Vegan enthusiasts need not miss out on the magic of this recipe. Substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) for the sponge biscuit. Use coconut cream instead of dairy cream and replace mascarpone with a vegan cream cheese. Opt for a dairy-free butter and coconut sugar for the caramel and apple filling to keep it entirely plant-based. These substitutions yield a delicious result that's kind to your taste buds and caters to dietary preferences.


  • Can I use a different type of fruit for the filling?

    Absolutely! Pears or peaches can be great substitutes. Just ensure they are slightly firm to hold up during cooking.

  • How do I prevent my sponge from cracking?

    Overbaking can cause cracking. Make sure to bake just until lightly golden and keep the sponge moist by covering it with a damp cloth while cooling.

  • What’s the best way to stabilize whipped cream?

    For a firmer whipped cream, add a tablespoon of powdered sugar or a bit of gelatin dissolved in water.

  • Can I make the components ahead of time?

    Yes, you can prepare each component a day in advance. Store the sponge wrapped in plastic, caramel in an airtight jar, and whipped cream refrigerated in a covered bowl.

  • How do I get a smooth caramel every time?

    Ensure the sugar is fully melted and add hot cream gradually, whisking constantly to prevent lumps. Using a hand blender at the end helps achieve a smooth texture.

  • Can I freeze this vanilla roll?

    Freezing is possible, but it's best done without the whipped cream topping. Wrap the roll tightly in plastic wrap, then in foil, and freeze for up to a month. Thaw in the refrigerator overnight before serving.

Nutrition facts

Recipe Yield:8 servings
Calories:Approximately 450 calories per serving
Calories (Min - Max):430 - 470
Total Fat:28g
Saturated Fat:17g
Total Carbohydrate:45g
Total Sugars:35g