Rainbow Swiss Roll

INGREDIENTS

5 egg yolks2/3 cup castor sugar1 teaspoon lemon juice½ teaspoon finely grated lemon zest5 egg whites whipped to stiff peaks2/3 cup flour1 teaspoon bicarb3 tablespoon melted butter

METHOD

Beat yolks until thick add zest and juice gradually add 1/3 Cup sugar while beatingBeat until thick and paleFold in whites to yolk mixtureThereafter fold in dry ingredients into mixture and butterSeparate mixture into however many colours, add colouring and foldPut into piping bags and pipe strips of each colour on wax paper in a baking sheet, until all batter in finishBake at 180 for 12 minutesWhen done while hot, roll onto a dish towelWhen cool unroll, fill with filling of your choice and rerollEnjoy

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