Comments on: Apple Pie Cake Roll with Mascarpone Filling

By: Janet

Janet — Fri, 13 Oct 2023 18:03:21 +0000

Thank you for sharing this recipe! I’ve just finished baking, and it is in the fridge until we head out to a dinner party.
My only comment was the mixing time for the marscapone and icing sugar.
2-3 minutes as stated, resulted in the cheese separating.
I redid it, just whisking the icing sugar in until incorporated into the marscapone. Lovely and creamy!

By: Zainab Mansaray

Zainab Mansaray — Mon, 13 Feb 2023 01:59:37 +0000

In reply to Stephy. Hello Steph! I am so sorry to hear that. Sponge cakes can be tricky sometimes. The key is making sure you do not overbeat the batter. The egg whites are whipped to bring in air and make the cake light and spongy. So key is, when you beat in all that air into the egg whites and egg yolks, you want to fold very gently. To me, that is my most frequent mistake and that gives a flat thin cake that is not spongy. Secondly, I also think being very gentle with the rolling of the cake. It is key to take it off the sheet as soon as it is done baking. Finally, with such a soggy filling, it is best to fill the cake just before you serve it. There's no way the cake wont be dissolve if you fill it with apple pie filling and frosting the day before and refrigerate it. Just won't stay together. Again, so sorry and I hope maybe one or some of these tips help you!

By: Stephy

Stephy — Mon, 06 Feb 2023 22:32:08 +0000

I baked yessterday and it was delicious but I hope you can help me with this Zainab: the cake came up flat instead of really spongy and after I rolled before assembling it, it became super super thin, which as you might imagine is not ideal at all.
Furthermore, I baked this for lunch dessert and in the night it was sort of dissolving, ot became watery sort of like a pavlova when it sits with the filling for too long.
I hope you can help me, I was thinking about adding some cream of tartar or something as the cake seems like mostly eggs but I hope you can give me some tricks to fix it as even when the flavor was there I feel it was a failure as if I was an amateur. Thanks

By: Zainab Mansaray

Zainab Mansaray — Mon, 12 Sep 2022 12:34:51 +0000

In reply to Keish. Hi Keish, the recipe does call for 8 ounces of mascarpone cheese. Glad it still had a good flavor!

By: Keish

Keish — Sun, 11 Sep 2022 08:44:52 +0000

My mascarpone layer was super thin compared to your pictures. Does the recipe call for 8oz? I think it should be doubled. Other than the fact that I couldn’t taste the mascarpone it still had good flavor.

By: Zainab Mansaray

Zainab Mansaray — Wed, 07 Jul 2021 01:09:33 +0000

In reply to Megan. oh, that sounds amazing Megan!