This one is pretty good :) Good luck, hope it helps
Ingridients: * 3 eggs * 1/2 cup caster sugar * 1/4 cup plain flour * 2 tablespoons cocoa * 1 cup cream * 1 tablespoon icing sugar (plus extra to dust) * 1/2 teaspoon vanilla essence
Lemon Swiss Rolls 60g (2oz) butter, softened 125g (4oz) caster sugar 125g (4oz) self-raising flour 2 medium eggs Grated zest and juice of 1 lemon For the filling:
6-8 tablespoons good-quality lemon curd Caster sugar, for dredging You'll also need:
28 x 18cm (11 x 7in) Swiss roll tin, lined with baking parchment
What to do: Place the butter, sugar, flour, eggs, lemon zest and juice into a bowl, and beat until smooth. Spoon the mixture into the Swiss-roll tin and spread it out evenly. Bake the sponge in the centre of a preheated oven at 200°C, 400°F or gas 6 for about 10-12 mins. Meanwhile, dredge a piece of baking parchment with caster sugar. As soon as the sponge is cooked - it will spring back when lightly pressed - remove it from the oven and tip it out on to the sugared baking parchment. Peel away the lining paper. Working quickly, trim the edges and spread over the lemon curd, then roll the Swiss roll up fairly tightly, using the paper to help. Keep the roll wrapped in the baking parchment until it cools, to help it keep its shape. Once cool, remove the baking parchment and dredge Swiss roll with a little extra caster sugar, if desired.
TY so much for both...;) I will pass it on!