250ml cake flour 5ml baking powder 1ml salt 4 extra-large eggs 200ml sugar 25ml water 15ml lemon juice or 15ml orange juice whipped cream to fill swiss roll
Preheat oven to 200*C. Line a swiss roll baking tin with greaseproof paper and spray and cook the greaseproof paper. Method • - Sift flour, baking powder, salt three times. • - Whisk eggs and sugar in a bowl until light and creamy. It must be very thick. • - Add water and vanilla essence and fold in dry ingredients with a metal spoon or spatula. • - Pour into tin and bake for 12-15min • - Have a damp tea cloth ready sprinkled with castor sugar. Immediately turn swiss roll onto tea towel. Trim edges and roll. • - Allow to cool completely • - Unroll swiss roll and spread with whipped cream. • - Decorate as desired Note: Never overbake a swiss roll as this results in cracking during rolling. Speed is essential to get an unbroken and evenly rolled cake.