I am loving this Weigh Less recipe book I got. The recipes are so easy and everyone just loves them. This week I made the Swiss Roll
Step1: Sift the flour and salt
Step 2: Seperate the eggs. First beat the egg whites until stiff and then beat the egg yolks in the egg whites.
Step 3: Freshly squeeze a lemon for the lemon juice. I prefer to use fresh lemon juice but you can use bottled lemon juice if you want.
Step 4: Gradually add the lemon juice, sugar and essence. I used pineapple essence because I hate being boring with plain old vanilla essence.
Step 5: Take the sifted flour and in thin layers fold it. When I first read the recipe I thought that it would be a waste of time but when I did it I found it was so much easier because the flour never went into lumps.
Step 6: Once the batter is nice and smooth pour it into a prepared baking tray and bake. Just be careful because the cake bakes quickly.
Step 7: Once baked spread the filling and roll.
Step 8: I like decorating my swiss roll but if you like you can leave it plain. I had some icing leftover from a birthday and I just used that up.