Chocolate Swiss Roll

Ingredients

200ml flour
45ml (3 Tablespoons) cocoa
10ml (2 teaspoons) baking powder
Pinch of salt
4 eggs
15ml (1 Tablespoon) lemon juice
25ml (5 teaspoons) water
200ml Huletts White Sugar

CHOCOLATE BUTTER ICING:
Cream together ¼ cup butter, 1 cup Huletts Icing Sugar, 25ml Cocoa

Method


Preheat the oven to 200ºC. Grease and line a 22cm x 35cm Swiss roll tin.
Sift together the flour, cocoa, baking powder and salt.
Beat the eggs until light and foamy, then beat in the lemon juice and water. Add the sugar gradually and beat to dissolve. The mixture should be very thick and pale.
Sift the dry ingredients over the egg mixture and fold in lightly with a spatula.
Pour the batter along into the prepared tin. Level lightly if necessary.
Bake for 10 - 12 minutes, then turn out onto a slightly damp cloth and pull the paper off carefully. Cut off the crisp edges to make the rolling easier.
Roll up and wrap in the cloth. Leave for a minute or two, and then remove the cloth and allow to cool on a cooling tray. Spread a thin layer of the butter icing over the cake before rolling up again, and decorating as desired.