Apple Sponge Roll

A simple but delicious cake recipe:

Separate eggs. Beat egg whites until stiff. Beat yolks with sugar and water until creamy. Pour the snow on top. Sift flour and cornstarch on top. Fold everything in loosely. Preheat oven to 180 °C. Cover a baking tray with parchment paper. Spread the dough on it and bake for about 12 minutes. Turn out the sponge cake onto a sugar-covered tea towel.

Remove paper. Roll up, cool. Whip cream, cream stiffener and sugar until stiff. Remove peel from apples, quarter, core, grate coarsely. Sprinkle with juice of one lemon and sprinkle with vanilla sugar. Fold in half of the whipped cream. Lay out sponge cake, spread with apple cream. Lift dish hangl at edge so that plate rolls up leisurely repeatedly. Spread with remaining whipped cream. Rinse red apple, quarter, core and cut into fine wedges. Drizzle with juice of one lemon. Place on the roll, decorate with mint.

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