Prep to Cook: Swiss roll tray, non-stick baking parchment, hand-held mixer, mixing bowl, spatula, sieve, tablespoon, knife, sheet non-stick parchment, caster sugar shaker.
Oven: 200 C or Gas Mark 6
Prep: Line the swiss roll tray with a sheet of non-stick parchment
Cooks Know How: Lemon swiss roll is made using the ’whisking method.’ It relies on the incorporation of air into the eggs to make it rise. The eggs must be whisked until they are pale and thick and frothy. Once you have got the air whisked in you must not lose it. Sift the flour gently over the top of the froth and fold it carefully without reducing the bulk. Cooking makes the air bubbles expand before the egg set or coagulate. The flour also sets the cake and then, along with the caster sugar, turns the cake golden brown. The cake has no added fat ingredient and because of that it does not keep well. It should be eaten on the day it is made.
Make this same mixture without the lemon zest. Sift flour with 1 tablespoon of cocoa powder and fold that into the eggs. Use a chocolate spread filling.