Swiss roll

1. Preheat oven to 180 ºC. Grease and line a Swiss roll tin (300 x 210 cm). Sift flour, baking powder and salt together.
2. Beat egg yolks until thick and creamy, then gradually add castor sugar, beating well after each addition. Beat in cold water and lemon juice.
3. Beat egg whites until stiff but not dry and fold, alternately, with sifted dry ingredients, into creamed mixture, beating well after each addition.
4. Turn into Swiss roll tin. Bake for 10 to 12 minutes. Turn out immediately onto a damp cloth sprinkled with castor sugar. Remove paper and trim edges, roll up cloth and cake. (You can also use greaseproof paper. Allow to cool thoroughly, then unroll gently. Spread cake with jam, whipped cream or butter icing and roll up again. Remove to a platter and sprinkle with icing sugar or decorate as desired.