BE-RO Swiss Roll
From Be-Ro home recipes, 1940
For a cream filling, use greaseproof paper instead of jam.
Presented as published in 1940. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 10. The excerpt below is the record exactly as published.
BE-RO Swiss Roll 3-078. BE-RO FLOUR. Two EGGS. 3eozs. CASTER SUGAR. JAM or LEMON CURD
Cook this with the app: pantry check, scaling, and the assistant.