Swiss roll

Grease and line a Swiss roll tin with greaseproof paper.
Beat the eggs until light and foamy.
Beat in the lemon juice and water.
Add the castor sugar, a little at a time, while beating the mixture.
Put the flour, baking powder and salt into a sieve.
Sift a thin layer over the egg mixture and fold in lightly.
Repeat this process until all the dry ingredients have been folded in.
Pour the batter into the prepared Swiss roll tin and bake in a preheated 200 °C oven for about 10 minutes, until golden.
Remove from the oven, turn onto a slightly damp cloth (tea towel) and remove greaseproof paper.
Trim the edges of the cake with a sharp knife and cover with a clean sheet of paper.
Using the cloth to guide you, roll up he cake.
Set aside to cool.
Make the filling
Melt the chocolate, then set it aside to cool.
When it is cool but still runny, fold into the whipped cream.
Unroll the Swiss roll and remove paper and cloth.
Spread with the filling.
Roll up and dust with icing sugar.
Keep in the fridge until ready to serve.