Basic Swiss Roll ( 2 Versions For Savoury Or Sweet)

1. 1

   line a 25cm x 30cm baking sheet and preheat oven to 200C.

2. 2

   whisk the egg whites with a pinch of salt until stiff.

3. 3

   whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).

4. 4

   Fold in ( using a whisk) half of the egg whites into the yolk mixture.

5. 5

   Then fold in the sifted flour ( add chopped parsely to the dry flour as well as the baking powder)in 3 batches, alternating with the remaining whisked egg whites.

6. 6

   Bake for 10 minutes until springy to the touch and still pale in colour.

7. 7

   Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.

8. 8

   Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.

9. 9

   Re-roll and refrigerate until chilled ( about 2 hours).

10. 10

    Serve sliced .

* Per serving · 4 servings · Values may vary.