Swiss roll

Swiss roll

Eggs 5 separated                             sugar 1 cup                                     warmed flr 115 gm        

Salt ¼ tsp                                        lime juice 1 tbsp                            jam for filling

Freshly grated lime rind ¼ tsp

Sift flr & salt.

Beat egg yolk with lime juice till lemon colored.

Gradually beat in ½ the sugar.

Now beat egg whites separately & add little of sugar each time, beating well.

Pour the beaten yolks over the whites, add freshly grated lime rind, finally fold in flr.

Pour the mixture in equal parts in 2 square baking pans greased & lined with paper.

Cut the mixture gently to remove air bubbles.

Bake in pre-heated moderate oven for 30 minutes or till done.

( when cakes are done, they rebound to the touch & have golden surface).

Turn the cakes onto a cooling rack, remove papers, turn onto 2 pieces of wax paper, sprinkled with sugar.

Spread jam generously on each cake.

To roll up lift up two ends of wax paper on which the cake is resting & flip about 5 cm of the cake onto itself.

Continue to roll by lifting the wax paper.

The last flip should make the cake a roll, with the wax paper

 Free but covering the cake.

Twist the 2 ends of the paper & with the seam end down rest in the fridge for about 20 minutes.

Make the other cake the same way.

Remove the paper, dust with confectioner’s sugar if desired & cut into rings of 1 cm thick & serve.