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Apple & Chocolate Spelt Swiss Roll

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The delicious combination of apples, dark chocolate and spelt in this Apple & Chocolate Spelt Swiss Roll makes this a healthier tea-time treat! Created from a childhood memory, I’m sure you’ll love this exquisite Swiss Roll!

Apple & Chocolate Swiss Roll, low-fat, healthy, cake, dessert,

I’m not having a dry January like a lot of people because I don’t really drink but I am making a concerted effort to eat more healthily after the excesses of Christmas!

However, spying a few Bramley apples in my fridge the other day, my mind wandered back to a cake I’d promised to make last year and never got around to doing.

As a child, I remember my mother once making the most delicious Swiss Roll filled with apple puree, topped with chocolate, piped with whipped cream and decorated with walnuts.

Well, in my defence, I did leave out the whipped cream and in place of white flour, I used spelt flour which contains fibre so that’s healthier. Also, the Swiss Roll batter is fatless (ie no butter or margarine used) and the only butter used is a tiny amount for the chocolate topping.

Therefore, as cakes go, I think it’s pretty healthy as you have a combination of apple, walnuts and spelt and we all know dark chocolate is good for you (have I convinced you yet)?

No matter, in a line-up of cakes I’m sure my Apple & Chocolate Spelt Swiss Roll would be down the more saintly end compared to its buttery cousins!

We enjoyed my Apple & Chocolate Spelt Swiss Roll on its own, but if I’d had some cream, I would have served it with it or piped it along the top to go under the walnuts.

Gosh now I’m talking about cream, well I am a great believer in everything in moderation and giving yourself the occasional treat is all part of that. I think this is the perfect cake to have for afternoon tea or as a dessert.

Apple & Chocolate Swiss Roll, low-fat, healthy, cake, dessert,
Who could resist a slice of this?

I enjoyed making this Swiss Roll as I can’t remember ever making one before!

In my defence it was only recently that I acquired a Swiss Roll tin otherwise I wouldn’t have left it quite so long! My top tip to other newbies would be to roll the sponge up tightly as I was a little too relaxed with mine, but not bad for a first attempt. 

More Apple Bakes

For more delicious apple bakes you should try some of the following recipes:

Quick Apple Puddings - simple & delicious! Fab Food 4 All
Quick Apple Puddings

Do you have fond memories of cakes your mother made and have you made them yourself?

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Apple & Chocolate Swiss Roll slice on a plate with main cake in background.
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Apple & Chocolate Spelt Swiss Roll

A delicious combination of apples and dark chocolate make this Swiss Roll a wonderful treat!
Course Dessert, teatime
Cuisine British
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8
Author Camilla Hawkins

Ingredients

  • For Apple filling:
  • 2 Large Bramley apples
  • 3 tbsp Granulated sugar
  • 1 tbsp Lemon juice
  • 1 tbsp water
  • For Swiss Roll:
  • 3 Eggs medium sized
  • 75 g Caster sugar I keep vanilla pods in mine or replace a tsp with vanilla sugar
  • 75 g Spelt plain white flour or plain white flour
  • 1 tbsp Boiling water
  • For topping:
  • 130 g Dark chocolate
  • Large knob of butter
  • 5 Walnut halves

Instructions

  • Peel, quarter, core and chop the apples into slices.
  • Place apple slices in a lidded pan with the lemon juice, water, and sugar then gently cook for 5 – 10 minutes until completely softened. Then mash with a fork.
  • Place the puree in a bowl to cool.
  • To make the Swiss Roll pre-heat the oven to 170⁰C.
  • Grease and line a Swiss Roll tin (24cm x 34cm) with greased baking paper.
  • Whisk the eggs and sugar together until mousse like and a trail of batter will sit on the surface for 15 seconds.
  • Sift in the flour and fold in with a large metal spoon.
  • Then fold in the boiling water.
  • Tip the batter into the tin and spread out evenly into the corners with a spatula.
  • Place in the oven on the middle shelf for 10 minutes or until the centre springs back to the touch.
  • Once cooked tip out onto a sheet of baking paper (if you wanted to make this without the chocolate topping drizzle the paper with caster sugar beforehand).
  • Using a long sharp knife trim off the outer dry edges of the sponge.
  • To help with the initial rolling, score into the sponge 2/3 way down, 2 cm away from the short end nearest to you.
  • Spread the apple puree evenly over the sponge leaving a small gap either side to allow for spread (holding a little puree back if necessary).
  • Using the baking paper (we don’t want finger marks) as a guide, roll up the sponge onto itself from the scored end keeping it really tight until you reach the end which should be underneath.
  • Hold in this position for a minute then place along with the baking parchment onto a wire rack to cool.
  • Meanwhile make the chocolate topping by breaking up the dark chocolate and placing it in a bowl along with the butter over a pan of barely simmering water.
  • Once melted and combined pour the chocolate over the Swiss Roll and spread with a spatula to evenly cover.
  • Place the walnut halves along the top.
  • Now you can either serve straight away with the chocolate still molten or when it has set along with some whipped or clotted cream if you wish.
  • Keep in the fridge.

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Reader Interactions

Comments

  4. martinaevansdesigns

    I’ve never thought of putting these two flavours together before, they sound amazing together. Plus, the end result looks superb!

    Reply

          • Lisa Sherratt

            I found this one and made up the method, oh my goodness it is good – even with buckwheat flour! 🙂

          • Camilla

            Well that is my recipe, didn’t know Foodily published the GBC’s recipes like this! Learn something new every day! I should have offered to e-mail you the recipe, wasn’t thinking and didn’t realise you wanted to make it today. Glad you liked it and that it worked well with buckwheat flour which I don’t think I’ve tried before!

  11. Heather Haigh

    Looks fabulous! I keep meaning to have a go at a swiss roll, it’s something I’ve never got around to. Hubby beat me to it by making one for my birthday though! (won’t dwell too much on the fact it was sort of folded rather than rolled though lol)

    Reply

  16. Annaloa Hilmarsdottir

    What an interesting recipe, I’m keen on the idea of spelt but not the taste but this recipe would persuade me.

    Reply

    • Camilla

      You really can’t taste any difference with the white spelt and the wholemeal spelt just tastes like wholemeal flour but extra yummy to me:-)

      Reply

  17. louise mcnicol

    This looks so delicious, I wouldn’t have thought of putting these two flavours together before.

    Reply

  18. Susan Joyce Rogers

    Lovely,
    One of my Mum’s favourite bakes was a date and walnut loaf,lovely and moist and spread with butter,and no I haven’t done it myself (as yet)

    Reply

  23. William Gould

    We planted a miniature Bramley in the garden last year, I know what to do in October now if it fruits!

    Reply

  24. Choclette

    That looks fabulous and so professional Camilla. I’m rubbish at rolling correctly, so hats off to you for doing it so well.

    Reply

  25. Jeanne Horak-Druiff

    Swiss roll is one of those things that I am always too nervous to try making – I just have visions of the cake disintegrating into crumbs as I try to roll it! Yours looks so decadent – that frosting…!

    Reply

  29. Gill Bland

    Interesting, I’d not thought of baking cakes with spelt and especially not something as delicate as a swiss roll. I might have to give that a try (though swiss rolls and I have an ongoing argument)

    Reply

  34. Laura

    This look like a beauty, especially that beautiful glossy icing. I know what you mean about the nostalgia of cakes. There is a chocolate cake my mum has always made for lots of different occasions and as soon as I was old enough to bake it I had a go. Now it is my go to chocolate cake which I’ve adapted in lots of ways.

    Reply

  35. North East Family Fun

    Wow this looks amazing and would be lovely with some vanilla ice cream after Sunday lunch. Stumbled x

    Reply

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