Basic Swiss Roll ( 2 Versions For Savoury Or Sweet) - cooking recipe

Ingredients

4 eggs, seperated
1 pinch salt
1 pinch sugar
100 g sugar (* if making the sweet version)
100 g flour
1/2 teaspoon baking powder (add to the flour)
1 tablespoon chopped parsley (for savoury)

Preparation

line a 25cm x 30cm baking sheet and preheat oven to 200C.
whisk the egg whites with a pinch of salt until stiff.
whish the egga yolks with a pinch of salt and a pinch of sugar ( use 100g sugar for the sweet version).
Fold in ( using a whisk) half of the egg whites into the yolk mixture.
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.
Bake for 10 minutes until springy to the touch and still pale in colour.
Cool 5 minutes then place on a baking paper which has been dipped in water and squeezed dry.
Placeanother baking paper on top and roll up ( with the paper still inside) until cool. Unroll, remove paper and fill with your favourite filling.
Re-roll and refrigerate until chilled ( about 2 hours).
Serve sliced .