Swiss Roll (1)

Ingredients

• 3 ozs. McDougall’s Self-raising Flour
• 3 ozs. Castor Sugar
• 2 Eggs
• 3 tablespoonfuls Jam

Method

1. 1

   Prepare the mixture as for Plain Sponge and spread over the prepared tin.

2. 2

   Bake for 7 mins. and turn out top downwards on to a sheet of paper thickly dusted with castor sugar.

3. 3

   Have the jam ready warmed in a small saucepan and spread it quickly over the cake.

4. 4

   Then cut off the edges all the way round, place the two hands behind the sugared paper and roll up the cake at once.

Nutrition per serving

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 11. The excerpt below is the record exactly as published.

2 Eggs. 4 tablespoonfuls Whipped Cream. 2 tablespoonfuls Jam. A few Shredded Almonds. Put the yolks of the eggs and the sugar into a large basin, whisk them together until thick. Add the flour, stirring in lightly, then fold in the stiffly beaten whites. Put into a greased and lined cake tin and bake in a moderate oven for about 30 mins. When cold, split the cake open, spread it with jam and half the cream and put it together again. Spread the remainder of the cream on the top of the cake and sprinkle with the almonds. Size of tin—S inches diameter, 24 inches deep. Regulo Mark 4 360° Fahr. Middle shelf ne a oa MOCHA CAKE 4 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 Eggs. 4 ozs. Castor Sugar. 2 ozs. melted Butter. Prepare as for Genoese Sponge (see page 22), put the mixture into a lined 6-inch cake tin or into a 6-inch square cake tin and bake for 40 mins. Regulo Mark 4 360° Fahr. Middle shelf To finish the Cake Coffee Butter Icing (see page 45). Coffee Glacé Icing (see page 45). Chopped, browned Almonds. ; When cold, cut the cake in half and spread with butter icing. Sandwich together and spread the remainder of the icing on the sides. Press the chopped almonds on the icing. Cover the top with a little Coffee Glace Icing, but do not allow this to run down the sides. The Butter Icing should form a little ridge to prevent this. 21 SPONGE CAKES” SWISS ROLE (1) : 3 ozs. McDougall’s Self-raising Flour. 3 ozs. Castor Sugar. 2 Eggs. 3 3 tablespoonfuls Jam. : Prepare the mixture as for Plain Sponge (see page 21) and spread over the _ prepared tin. Bake for 7 mins. and turn out top downwards on to a sheet. : of paper thickly dusted with castor sugar. Have the jam ready warmed in — a small saucepan and spread it quickly over the cake. Then cut off theedges all the way round, place the two hands behind the sugared paper and roll up the cake at once. Size of tin—about 9 by 13 inches and about 4 inch deep. Regulo Mark 6 400° Fahr. Middle shelf : SWISS ROLL (2) 4 ozs. McDougall’s Self-raising Flour. Pinch of Salt. 3 ozs. Castor Sugar. 3 ozs. Margarine. 2 Eggs. Flavouring. Warm Jam. Line a Swiss Roll tin measuring 9 by 13 inches with greased paper. Prepare by Method 2 (see page 4). Spread the mixture evenly in the tin. Bake for 10 mins. Regulo Mark 7 420° Fahr. Third shelf from the top To finish the Roll Turn out on to sugared greaseproof paper, trim off the edges with a sharp knife, spread with jam and roll up quickly. FB CHOCOLATE LOG Swiss Roll (1) (see above). Chocolate Mock Cream (see page 45). Spread the cream over the Swiss Roll, mark with a fork to resemble the bark of a tree, dust with icing sugar, and place a robin on the top. SPONGE CAKE Prepare an 8-inch sandwich tin (see page 21), make the mixture as for Swiss Roll (1) and bake for 20 mins. Regulo Mark 4 360° Fahr. Middle shelf hs nate ei ah chaveths GENOESE SPONGE 3 ozs. McDougall’s Self-raising Flour

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