For the Swiss Roll:
3 eggs separated into yolks and whites in separate bowls
3 tbsp all-purpose flour
3 tbsp white sugar
1/2 tsp baking powder
For the Filling:
5-6 apples (your choice of the type of apples)
cinnamon to your own taste
Peel and grate the apples. I use my food processor to grate. Strain the juice and set aside. Add cinnamon and some additional sugar (if desired) to the strained apples and mix.
Whisk egg yolks with the 3 tablespoons of sugar until fluffy.
Mix the flour with the baking soda and add the mixture to the egg yolks and sugar.
Whisk the egg whites until stiff and carefull fold into the egg yolk mixture.
Line a 9×11 baking pan with parchment paper. Spread grated apples evenly, leaving about 1 inch distance from the sides.
Pour the batter onto the grated apples and even the mixture smoothly. Bake in a preheated oven at 350 degrees F for 15 to 20 minutes.
When finished baking, put another sheet of baking paper on the top and flip over.
Remove baking papaer which was on the apples and make a roll at once. You can use a towel to make the roll and leave it in the towel to cool after the roll has been made.
For cooling- it’s better to leave it in a towel or baking paper to avoid drying.
Once cooled, dust with powdered sugar if desired.