Apple Roll Cake

Peel the apples and grate them on a fine grater, then drain off the juice that forms (you won't need it).

Add sugar and cinnamon and stir to combine (if the apples are sweet, you can skip the sugar).

Beat the eggs well for at least 4–5 minutes. Toward the end, without stopping the mixer, gradually add the sugar.

Fold in the sifted flour, stirring in a circular motion with a spoon.

Line a baking sheet with parchment paper. Spread the apples over nearly the entire surface of the sheet, leaving about 2–3 centimeters around the edges, and smooth them out evenly.

Pour the batter evenly over the apples and smooth it out. Place in an oven preheated to 180°C. Bake for approximately 15–20 minutes.

Once the top starts to brown, the sponge is ready.

Immediately flip the finished sponge out onto a clean kitchen towel. Carefully peel away the parchment paper.

Roll the hot sponge into a tight roll (using the towel to help you at first).

Let the finished roll cake cool completely.

Trim both ends of the roll, then dust with powdered sugar. The apple roll cake can be sliced into individual pieces.