INGREDIENTS
250ml flour.
10ml baking powder.
pinch of salt.
4 eggs.
15ml lemon juice.
25ml water.
200ml sugar.
INGREDIENTS FILLING
whipped cream.
red jam for spreading.
METHOD
Preheat oven to 220°C.
Grease and line a 220mm x 350mm swiss roll tin.
In a bowl sift together the flour, baking powder and salt.
In a separate bowl beat the eggs until light and foamy.
Beat in the lemon juice and water.
Add the sugar gradually and beat to dissolve.
The mixture should be very thick and pale.
Sift the dry ingredients mixture over the egg mixture.
Fold in lightly with a spatula.
Pour the batter into the prepared tin.
Level lightly if necessary.
Bake for 10-12 minutes.
Turn out onto a slightly damp cloth.
Pull the baking paper off carefully.
Cut off the crisp edges to make the rolling easier.
Roll up and wrap in the cloth.
Leave for a minute or two.
Remove the cloth and allow to cool on a cooling rack.
Before serving unroll and spread a thin layer of red jam over the cake and fill with whipped cream.
Roll up and dust with castor sugar.
VARIATION: Instead of using red jam you could add diced strawberries to the whipped cream.
