Swiss Roll

Ingredients

• 3 ozs. flour
• 2 ozs. castor sugar
• 1 tablespoonful milk
• IJ oz. butter or dripping
• 2 eggs
• ] teaspoon fill Paisley flour (B. and P’i.)
• 3 drops of vanilla or almond essence
• Some jam

Method

1. 1

   Sift the flour on a paper, put the butter and sugar into a basin and work to a cream; when light, work in the eggs and half the flour (mix the eggs one at the time), last of all add the milk, Paisley flour, and the remainder of the flour.

2. 2

   Spread on to a buttered paper placed on a baking sheet, and bake slowly about ten minutes; then turn quickly on to a board, spread with jam (made warm) roll it up, and dredge with castor sugar.

3. 3

   The cake must be rolled whilst it is hot.

Nutrition per serving

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 41. The excerpt below is the record exactly as published.

SWISS ROLL. 3 ozs. flour 2 ozs. castor sugar 1 tablespoonful milk IJ oz. butter or dripping 2 eggs ] teaspoon fill Paisley flour (B. and P’i.) 3 drops of vanilla or almond essence Some jam

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