Imagine what a sweet door you're opening the moment you get well acquainted with the real Swiss Roll recipe! Endless possibilities of stuffings and frostings await you so easily!
4 eggs
1 cup flour
3 tablespoons icing sugar
1 tablespoon boiled water
½ teaspoon baking powder
1 pinch salt
1 pinch vanilla
1 teaspoon grated lemon rind
1 tablespoon rum
½ cup apricot jam
¾ cup powdered sugar (for the top)
Beat the eggs, sugar, vanilla, rum, grated lemon and salt in a medium bowl with an electric mixer until it becomes light and fluffy.
Stir the flour in two batches, add the boiled water then add the baking powder.
Spread the mixture in a rectangular buttered tray and cook at 180 degrees Celsius for 15 to 20 minutes.
Unmold the cake onto a wax paper. Then, roll the cake and the paper and put them aside for 24 hours.
The next day, open the cake & spread the jam inside and roll the cake without paper.
Sprinkle the top with powdered sugar
