Watermelon Swiss Roll

Instructions

1. Preheat oven to 400F(200ºC). Grease and line a Swiss roll tin.
2. Put eggs and caster sugar into a large mixing bowl and whisk until light and creamy (it should be very thick at this stage).
3. Sieve flour into mixture and fold very gently using a teaspoon. Add on oil and vanilla essence.
4. Spread into 2 bowls with red and green food coloring respectively. Pour the mixture separately into tray carefully. Draw the green line on the green mixture to represent the watermelon skin.
5. Bake for 10-12 minutes until golden brown and springy to touch. While cooking place a piece of greaseproof paper on a cooling tray and sprinkle with sugar.
6. When the sponge is cooked remove from oven, tip upside down on sugared paper and carefully remove paper from sponge.
7. Cut off any hard crusty edges. Spread with cream and roll. Leave in paper for a few minutes before serving on a plate.