Pionono: Apple Pie Chiffon Roulade

Sponge Ingredients:
• 5 yolks
• 108 ml hot water
• 83ml oil
• 125g self raising flour
• 5 whites
• 108g sugar
• 7g roasted pecan nuts
• 7g roasted pistachio nuts
• 14g plain flour
• 14g almond meal
• 14g unsalted butter

1. Whisk yolks til light and fluffy.
2. Add oil slowly
3. Add water
4. Add self raising flour
5. Whisk white and add sugar to make merengue
6. Add the merengue to the yolk mixture
7. Spread evenly on to baking paper
8. After roasting the nuts, grind them into smaller chunks
9. Add flour, almond meal and butter and mix it by hand to make a crumble
10. Spread the crumble evenly on to the sponge mixutre
11. Bake for 12 min at 150C

Caramelized Apple Ingredients and Method:
3 Granny Smith Apples
5 table spoon raw sugar
3 tablespoon Apple Pie Tea

Peel the skin of apples and continue to peel the apples to get thin slices of the apples.
Place raw sugar in a pan and caramelize.
Add apples and tea
Let it cool

Assembly Method:
Spread the cream on the sponge evenly
Spread the caramelized apples evenly on top of the cream
Divide the sheet into 3 pieces vertically.
Tightly roll the sponge
Place in freezer til set to cut neatly before serving

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