Once you feel the first chill in the air, after the last hot and humid days of summer, you know there is no going back. Fall is officially here even if we are still enjoying an Indian Summer. To celebrate this meteorological blessing, SWEETTABLESCAPES had to join the apple-fest and try this recipe from Southern Living (Sept. 2016 issue). It looks too good to pass up!
1. Prepare the Apple-Cream Cheese Filling: Preheat oven to 400°F. Place apples and 1 tablespoon granulated sugar in a bowl;
toss well to coat. Spread apples in a single layer on a baking sheet coated with cooking spray.
Bake in preheated oven until tender and well browned, about 20 minutes, stirring after 10 minutes. Remove apples from pan, and cool completely.
2. Meanwhile, beat cream cheese, butter, 1 teaspoon vanilla, and 1/8 teaspoon salt with an electric mixer at medium speed until smooth, about 1 minute.
Add 1 1/2 cups powdered sugar; beat until smooth, about 1 minute. Fold in roasted apples.
Refrigerate until ready to use.
3. Prepare the Cake: Preheat oven to 400°F. Coat a 17- x 12-inch rimmed baking sheet with cooking spray; line with parchment paper. Coat parchment with cooking spray.
4. Beat egg yolks and 1/2 cup granulated sugar at high speed until thick and pale, about 5 minutes. Beat in 1 teaspoon vanilla.
Using clean, dry beaters, beat egg whites in a separate bowl at medium speed until foamy. Increase speed to high, and beat until soft peaks form. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating at high speed until medium peaks form.
Stir one-fourth of egg white mixture into egg yolk mixture; gently fold in remaining three-fourths egg white mixture.
7. Unroll cake onto a flat surface.
Spread Apple-Cream Cheese Filling over top, leaving a 1-inch border on all sides.
Starting at 1 short side and using parchment paper as a guide, roll up cake in jelly-roll fashion. Place cake on a platter, seam side down. Sprinkle top and sides with remaining 2 tablespoons powdered sugar. Serve immediately.