Traditional Viennese Apple Sponge Roulade | Moist & Fluffy

Preheat the oven to 180 °C top/bottom heat. Line a baking sheet with baking paper and lightly grease with the softened butter so that the finished roulade releases easily later.

Peel the apples, remove the cores, and coarsely grate the flesh. Mix with the juice and finely grated zest of the organic lemon, as well as the ground cinnamon and 20 g of the granulated sugar. Spread the apple mixture evenly and flatly onto the prepared baking sheet.

Separate the eggs. Beat the egg whites with a pinch of fine salt until stiff. Gradually sprinkle in the remaining granulated sugar (80 g) while beating continuously until glossy, stable stiff peaks form. Then gently stir in the egg yolks on the lowest speed for a brief moment.