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Swiss roll

Recipe from: 8/1/1999 12:00:00 AM
Ingredients 5
Servings 0
Time 20 minutes


  • 3
    large eggs, separated
  • 10
    lemon juice
  • 100
    castor sugar
  • pinch of salt
  • 60
    cake flour


10‑12 minutes
Beat egg whites until stiff, then beat in yolks. Beat lemon juice, sugar and salt gradually into egg mixture. Sift the flour in layers over egg mixture and fold in lightly with a spatula. Pour batter into a 23 x 33 cm pan lined with greased baking paper. Spread out evenly. Bake in preheated 200 ºC oven for 10 to 12 minutes. Turn out onto a slightly damp cloth, and pull baking paper off carefully. Cut off the crisp edges. Spread jam or other filling over cake and roll up. Allow to cool on a cooling rack until ready to slice and serve. (If the filling will melt, cover the cake with greaseproof paper and roll up until cool. When cool, unroll, remove the paper, fill and roll up again.) Makes 1 Swiss roll.

Read more on: bake  |  eggs

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