Swiss Roll

This recipe doesn't use any fat, but it doesn't lose the flavor and it is easy and quick to make it.

Ingredients:

3 eggs

4 oz / 1/2 cup caster sugar

4 oz / 1 cup plain flour

1 tsp baking powder

Strawberry jam for the filling

Fresh strawberrys for decoration

Directions:

Preheat the oven to 350ºF, Grease a 13x9inch Swiss roll pan, line with greaserproof paper and grease the paper.

Whisk the egg whites in a clean, dry bowl until stiff. Beat in 2 tbsp of the sugar.

Place the egg yolks, remaining sugar and 1 tbsp water in a bowl and beat for about 2 minutes until the mixture is pale and leaves a thick trail when the beatters are lifted.

Carefully fold the beaten egg yolks into the egg white mixture whit a metal spoon.

Sift together the flour and baking powder. Carefully fold the flour mixture into egg mixture with a metal spoon.

Pour the cake mixture into the prepared pan and then smooth the surface, being careful not to press out any air.

Bake for 12-15 minutes. To test if cooked, press lightly in the centre. If the cake springs back it is done. It will also start to come away from the edges of the tin.

Turn the cake out on to piece of greaseproff paper lightly sprinkled with caster sugar. Pell of the lining paper and cut off any crisp edges of the cake with a sharp knife. Spread with jam and roll up, using the greaseproof paper as a guide. Leave to cool on a  wire rack.

Optional: for filling you can use: any kind of fruit jam or fresh fruits and pastry cream.