Roll Cake With Buttermilk

Ingredients

• 1 egg
• 1/2 cup sugar
• 1/2 teasp soda
• 6 tablesp buttermilk
• 6 tablesp flour

Method

1. 1

   Mix egg with sugar, add soda dissolved in buttermilk, then mix in flour.

2. 2

   Bake in a narrow, shallow tin.

3. 3

   When done, turn out on a towel, spread with jelly, and roll up while warm.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 22. The excerpt below is the record exactly as published.

Roll Cake With Buttermilk. \ I Mix 1 egg with ^ cup sugar and add Vz teasp soda dis- solved in 6 tablesp buttermilk; then mix in 6 tablesp flour and bake in a narrow, shallow tin. When done turn out on a towel, spread with jelly, or any preferred filling, while the cake is still warm, and roll it up, leaving the towel around it until the cake is cold. This makes a small roll and is very nice.— [Mrs. C. E. P., N. Y. Brown Loaf Cake Cream 2 cups brown sugar with % cup butter, (or butter and lard mixed), add 2 eggs, ^2 cup sour cream in which has been dissolved 1 teasp soda, V2 cup water, 14 cake choco- late dissolved in a little hot water, 1 teasp vanilla, and 2 cups flour. This is my favorite recipe. — [Mrs. L. L. D., Va. SPICE AND FRUIT CAKES 39 Graham Cake Beat 1 egg with 2 tablesp sugar, add 1 teasp salt, 1 pt butter- milk, in which dissolve 1 teasp soda, and then stir in about 2 pts graham flour to make a moderately stiff batter (flours vary- so that it is hard to name the exact amount). Lastly mix in 3 tablesp melted butter and bake in a dripping pan about 30 min- utes in a moderate oven. — [Mrs. B. B. M., Kan. Nut Layer Cake To V2 cup sugar add 1 egg well beaten, % cup sour cream in which dissolve 1 level teasp soda, ^ cup molasses, and 2 cups flour. Bake in three layers. For filling use 1 cup thick sweet cream whipped until stiff, sweeten with powdered sugar, flavor to taste, and add I cup nut meats. — [Mrs. W. C. T., N. Y. Chocolate Cake Cream ^/^ cup butter with 1 cup sugar,, add beaten yolks 2 eggs, 1^ cup grated chocolate dissolved in a very little hot water, i/^ cup buttermilk, in which dissolve 1 teasp soda, 2 cups flour, and lastly the beaten whites of 2 eggs. Flavor with vanilla and frost with white frosting. — [Mrs. W. C. T., N. Y. Steamed Fruit Cake Cream V2 cup butter with l^^ cups sugar, add 2 eggs, 1 cup sour milk, in which dissolve 1 teasp soda, and 3 cups flour sifted with 1 teasp cinnamon and 14 teasp each cloves and nutmeg. Lastly add 1 cup each raisins and currants and steam the cake I'^A hours, after which place in moderate oven for 15 minutes. — [L. P., 111. Layer Fruit and Nut Cake Cream 14 cup butter with 1 cup sugar, add 1 egg, 1 cup sour milk, in which dissolve 1 teasp soda, scant 2i/^ cups flour sifted with 1 teasp cinnamon, and ^ teasp each cloves and nutmeg. Next add 1 cup chopped raisins, ^^ cup candied lemon or orange peel, cut fine, and lastly % cup nut meats and 1 teasp vanilla extract. Bake in layers and put together with caramel filling. — [L. P., 111. White Fruit Cake Cream 1 cup sugar and 1^ cup butter, add 2 eggs, 1 cup but- termilk, and flour enough to make a stiff batter, sifted with 1 teasp each soda and baking powder. Flavor with lemon extract, and lastly mix in lightly 1 cup chopped and seeded raisins, dredged with flour. — [L. H., Minn. 40 FARM AND HOME COOK BOOK Indian Cake Mix 2 cups corn meal, 1 cup flour, % cup sugar, 1 teasp soda

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