Well, it certainly didn't look like what it was suppose to be *sniff*. That was my first attempt at making lemon roll. I've tried making swiss rolls a few times before, and have never actually been successful with it. The texture of the cake is always good, but I always break the swiss roll itself when I try to roll it. Well, I found this new recipe online, and I decided to try it out, since it didn't seem to hard. Well, that was a wrong move as I overbaked the batter, and since the batter did not have any rising agent in it (eg baking powder), it didn't rise very well.
Hence, I decided to turn them into lemon biscuits! It actually tasted pretty good *shameless self praising*
Anyway, I decided to give the lemon roll another go, however I used a different recipe this time.
I am very happy with the result actually, as I can finally roll the cake into a lemon roll without breaking it! I actually adapted the lemon roll recipe from a vanilla roll, and added lemon zest and some lemon juice. The cream filling is basically just whipped cream flavored with lemon juice and a bit of caster sugar, with a few drops of yellow food coloring.