Name: Chocolate Swiss roll
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 ml flour; 50.00 ml cocoa powder; 10.00 ml Baking powder; salt just a pinch; 4.00 eggs; 15.00 ml lemon juice; 30.00 ml water; 200.00 ml sugar; 80.00 ml butter or margerine; 250.00 ml icing sugar; 30.00 ml cocoa powder; milk or water

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Ingredients (12)

200.00 ml	flour
50.00 ml	cocoa powder
10.00 ml	Baking powder
	salt — just a pinch
4.00	eggs
15.00 ml	lemon juice
30.00 ml	water
200.00 ml	sugar

BUTTER ICING (OPTIONAL)

80.00 ml	butter — or margerine
250.00 ml	icing sugar
30.00 ml	cocoa powder
	milk — or water

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Method:

1. Preheat the oven to 200 ºC. Grease and line a 220 mm x 350 mm Swiss roll tin.
2. Sift together the flour, cocoa, baking powder and salt.
3. Beat the eggs until light and foamy, then beat in the lemon juice and water. Add the sugar gradually and beat to dissolve. The mixture should be very thick.
4. Sift the dry ingredients over the egg mixture and fold in lightly with a spatula.
5. Pour the batter along into the prepared tin. Level lightly if necessary.
6. Bake for 10 to 12 minutes, then turn out onto a slightly damp cloth and pull the paper off carefully. Cut off the crisp edges, making the rolling easier.
7. Roll up and wrap in the cloth. Leave for a minute or two and then remove the cloth and allow to cool on a cooling tray. Mix together butter icing ingredients and spread a thin layer over the cake. Roll up once more.