Apple sponge roll
This quick apple sponge roll is ideal for unexpected guests and disappears just as quickly as it bakes. It was the first sponge roll I managed to roll neatly. Think of it as another way to serve a classic sharlotka apple sponge cake.
The size of my baking sheet is 34*40.
In 100 gr. The finished dish contains 118 kcal.
Protein - 4 gr.
Fat - 2.7 gr.
Carbohydrates - 19.5 g.
Turn on the oven at 180°C. While we are preparing the dough, the oven will have time to heat up.
The dough is very easy to prepare. Beat eggs with sugar. There is no need to separate the whites. Whisk everything together.
Beat at high speed until very fluffy foam.
Coarsely grate the apples, squeeze lightly and spread over a tray lined with baking paper. I added a little cinnamon and some raisins.
Once the eggs are thick and foamy, turn off the mixer. Combine the flour, baking powder, salt and vanillin, then gently fold into the eggs with a spatula.
Pour the dough onto the apples and level it out. Bake in a preheated oven for 15 minutes until golden brown.
We take it out of the oven. Turn over onto a clean towel. Remove the baking paper. And use a towel to roll the roll.
Cool the finished roll and sprinkle with powdered sugar.