Preheat oven to moderately 210oC.
Brush a shallow, 30 x 25 x 2 cm Swill roll tin with melted butter or oil.
Line base and two sides with paper, grease the paper.
Sift flour and spice three times onto
Using electric beaters, beat eggs in a
small mixing bowl for 5 minutes or until thick and pale.
Add sugar gradually, beating
constantly until dissolved and mixture is pale yellow and glossy.
Transfer mixture to large mixing bowl.
Using a metal spoon, fold in dry
quickly and lightly.
Spread the mixture evenly into prepared
tins, smooth the surface. Bake for 10 to 12 minutes or until lightly
golden and springy to the touch.
Turn cake out onto a clean, dry tea
towel covered with greaseproof paper, leave for 1 minute.
Using tea towel as a guide, carefully
roll up the cake with the paper, leave for 5 minutes or until cool.
Unroll and discard the paper.
To make Apple Filling - Place
apples in small pan, add 1/4 cup water and cook on low heat until fruit
is tender. Discard any remaining liquid. Use a fork to break up apples,
stir in sugar and lemon juice to taste. Cool.
Beat cream in small bowl until stiff
Refrigerate until required. Spread
roll with cooled apples and whipped cream. Re-roll.
Trim ends of roll with serrated knife.
Dust with icing sugar just before serving.