Swiss Rolls with Apple Custard Sauce

      For the cake
Baking tray-size 9"x11" approx. 
Eggs				4
Plain flour			10 level tbsp
Powdered sugar			10 level tbsp
Baking powder			2  level tsp
Vanilla essence			1 tsp
     For apple custard sauce

Milk				2 1/2 cups
Custard powder			1 heaped tbsp
Sugar				3 tbsp
Apple				1
     For filling

Salted butter			1/4 cup
Sugar				1/2 cup
Lemon juice			1 large lemon
Cornflour			3 tsp
Vanilla essence			1/2 tsp
Yellow color (optional)		1 few drops	




     For filling

Mix butter, sugar, lemon juice and cornflour in a small pan.
Heat the pan on slow fire till the sugar dissolves (4-5 minutes).
Cool the filling to room temperature.
Add color and essence to give a deep yellow color.
Spread on cake immediately.

     For the cake

Separate white and yolk of eggs.
Beat egg whites in a dry pan, till stiff.
Add sugar gradually, beating after each addition. Add essence.
Sift flour with baking powder.  Add flour to eggs and fold with a spoon.
Pour into a greased and dusted rectangular baking tray and bake for
15 minutes in a preheated oven at 200 degrees.
When the cake leaves the sides of the tray and is springy to touch,
remove from the oven.
Spread powdered sugar on a grease proof paper and turn out the cake over the
sugar.
Spread the filling and roll upwards.
Pack the roll tightly in a foil and keep in the fridge till required.
To serve, cut the roll into 14-15 pieces and serve with apple custard
sauce.

     For apple custard sauce

Dissolve custard powder in 1/2 cup of cold milk. Cut apples into small
cubes.
Heat 2 cups of milk with sugar.
When it boils, add apple pieces and custard powder, stirring continuously.
Cook for 2-3 minutes till custard is slightly thick. Cool. Chill before
serving.

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