Roulage is basically a sponge cake that is rolled up and typically filled with jam, rich butter-cream, or both. This lighter, easier version skips the filling altogether and instead uses grated apples, which blend with the dough and make the cake moist and chewy.
- Makes about 10–12 slices
- 5 eggs
- ¾ cup sugar
- 6 tablespoons unbleached all-purpose flour
- 2 tablespoons cornstarch
- 5 apples, peeled, cored, and grated coarsely
- 1 tablespoon cinnamon
- Preheat the oven to 350 degrees. Grease a 15x10x1-inch rimmed baking pan and line it with parchment paper. Grease and lightly flour the parchment paper.
- In a large bowl, using an electric mixer on medium speed, beat together the eggs and sugar until smooth and pale yellow in color. Stir in the flour and cornstarch, and mix thoroughly. Set aside.
- Spread the apples in one layer on the parchment paper and sprinkle with cinnamon. In a slow stream, pour the egg mixture over the apples to cover, making sure it is distributed evenly.
- Bake in the oven until the top is golden brown and the cake springs back up when touched, about 30 minutes. Remove from the oven and let cool for 10 minutes.
- Using a knife, loosen all sides of the cake from the baking pan. Place a piece of parchment paper and a baking sheet on top, and flip it over quickly. Peel off the parchment paper that you used for baking and discard. Starting on the wide side, carefully roll the cake, tucking it in and peeling back the parchment paper as you go. Dust with powdered sugar and slice.