Applesauce Cake Roll

Ah Memories . . . But Not of This Recipe

When I saw this recipe in Grandma’s box, memories flooded my mind. But they weren’t of this cake roll. They were of my Aunt Ann and her ice cream rolls.  

Let me explain. But first, can I just say that I had a magical childhood? Growing up in a small town where I was free to roam and play with my many cousins was as good as a growing up can be.

The best day of the month was the first Sunday when my family always gathered with my mom’s two sisters and their families for dinner. Grandma was there enjoying the fun but, by the time I came along, she wasn’t in charge. Instead, each of her daughters took a turn hosting, and they rotated their food assignments, making either the main dish, the sides, or the dessert. 

After a while, some clear favorites emerged. My mom became famous for her rolls and her pies. We could always count on Aunt Joyce to make that yummy layered pudding dessert with a thousand different names. And Aunt Ann invariably brought an ice cream roll, which was a cake baked in a 10 x 15-inch sheet pan, spread with ice cream, rolled up, and served frozen. 

I remembered eating many of Aunt Ann’s ice cream rolls, but this cake roll from Grandma’s box was not one I recalled. However, it did meet one of the criteria of a keeper: it would definitely remind me of Grandma. She often made homemade applesauce and sometimes served it warm over ice cream. This cake roll sounded like something Grandma would love. 

How to Make an Applesauce Cake Roll

I’d made cake rolls before--usually in the form of a Bûche de Noёl at Christmas time. Here’s last year’s bûche sporting a Christmas around the world theme. 

With many years of Bûches under my belt, I knew how tricky cake rolls could be. I also knew some details about the process that weren’t included on the recipe card.  So here's what I did. 

First, I measured out the dry ingredients and sifted them together.

Next, I cracked the eggs and began the beating process. 

The recipe says to beat them until thick, but they didn’t really start to thicken until I began adding the sugar. As you can see by the way the mixture mounded up around the beaters, it became nice and fluffy. 

 I added half a cup of the applesauce as directed in the instructions.  

Next, I sifted the dry ingredients into the egg and applesauce mixture. I then folded the two mixtures gently together, being careful not to deflate it as I did.  

My pan was already prepared--greased and parchment lined, just to be sure the cake would come out without sticking, a lesson I'd learned the hard way. 

Another lesson I'd learned was to spread the batter as evenly as possible. Because it's so thin, any unevenness will show up in your swirl. I used an offset spatula like this one to help me to do the job. 

While the cake baked--it didn't take long--I spread out a dish towel and sprinkled it with powdered sugar. 

When the cake was done, I loosened the sides that had stuck to the pan then turned it out onto the towel. Thanks to the parchment it came out easily, but I then had to carefully peel the parchment off the cake. 

Next, I rolled it up with the towel and let it cool. 

While the cake cooled, I whipped the cream. The word “sweeten” hovered above the word cream in the directions, so I took that as a hint that I should add some sugar to the cream. I didn’t know how much so I guessed at a quarter of a cup of powdered sugar. I then folded in the applesauce and the nuts. 

I unrolled the cake, spread the applesauce cream over the top, and gently rolled it back up. 

Before serving, I sprinkled a bit more powdered sugar over the top to fancy it up. I then sliced some pieces and we dove in. 

The Verdict 

One bite of this cake roll transported me back to the days of homemade apple sauce and ice cream. The cake added texture along with the warmth of cinnamon and cloves. It was an old-fashioned-tasting combination for sure, and we loved it. So, yes, this recipe is going into my digital box, but it probably won't be one I make often. Cake rolls can be time-consuming, but if you're longing for a nostalgic dish that tastes like the magic of childhood, try this one.