Roll Cake

Ingredients

• three eggs
• 1 breakfast-cupful of caster sugar
• 3 table-spoonfuls of cream
• 1 breakfast-cupful of pastry-flour
• 1 teaspoonful of cream of tartar
• 1/2 teaspoonful of bicarbonate of soda
• one egg
• 1 breakfast-cupful of water
• the grated rind and juice of one lemon
• 1 breakfast-cupful of sugar
• 2 table-spoonfuls of flour

Method

1. 1

   Beat eggs separately until light, then combine with sugar, cream, flour, cream of tartar, and bicarbonate of soda.

2. 2

   Spread thinly in a tin and bake.

3. 3

   Prepare a lemon mixture with egg, water, sugar, and flour, cook until smooth.

4. 4

   Spread over the cake while warm, trim edges, and roll up, sealing with water.

Nutrition per serving

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 25. The excerpt below is the record exactly as published.

Roll Cake. — Beat separately three eggs till very light, then beat them together with 1 breakfast- cupful of caster sugar, 3 table-spoonfuls of cream, or 1 table-spoonful of warmed butter, 1 breakfast-cupful of pastry-flour mixed with 1 teaspoonful of cream of tartar, and J teaspoonful of bicarbonate of soda. Spread very thin in a long, shallow tin, and bake in a moderate oven. Beat one egg, and add 1 breakfast-cupful of water and the grated rind and juice of one lemon. Pour this slowly on 1 breakfast-cupful of sugar mixed with 2 table-spoonfuls of flour

Cook this with the app: pantry check, scaling, and the assistant.