Swiss Roll

Ingredients

• 3 ozs. castor sugar
• 3 ozs. MILLENNIUM flour
• 1 teaspoonful BORWICK'S BAKING POWDER
• 3 eggs
• 1/2 lb. warmed jam

Method

1. 1

   Beat eggs and sugar together till they become thick and a primrose colour, add the flour by degrees, and lastly the baking powder.

2. 2

   Pour the mixture into a flat, greased, and lined baking tin.

3. 3

   Cook in moderate oven till firm to the touch.

4. 4

   Have ready piece of kitchen paper, sprinkled with sugar.

5. 5

   Turn sponge on to it, and take off greased paper.

6. 6

   Spread with warmed jam, and roll immediately.

As published

This recipe was extracted from Borwick's cookery book (1890) by George Borwick & Sons, page 9. The excerpt below is the record exactly as published.

SWISS ROLL. 3 ozs. castor sugar. 3 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. 3 eggs. \ lb. warmed jam. Beat eggs and sugar together till they become thick and a primrose colour, add the flour by degrees, and BORW ICR'S COOKERY BOOK. 29 lastly the baking powder. Pour the mixture into a flat, greased, and lined baking tin. Cook in moderate oven till firm to the touch. Have ready piece of kitchen paper, sprinkled with sugar. Turn sponge on to it, and take off greased paper. Spread with warmed jam, and roll immediately. JAM SANDWICH. 6 ozs. MILLENNIUM flour. 1 heaped teaspoonful of BORWICK'S BAKING POWDER. 3 ozs. castor sugar. 2 eggs. i| ozs. margarine. Nearly a gill of milk. A small quantity of warm jam. Cream margarine and sugar, add eggs one at a time, and well beat. Sift in flour with the baking powder, add the milk, and well beat. Have ready two well- greased and lined flat tins, and bake in hot oven about 10 minutes. Spread one with jam, and lay the other cake on the top. GOGOANUT SPONGE DROPS. 2 eggs. 2 ozs. MILLENNIUM flour. I teaspoonful BORWICK'S BAKING POWDER. t\ ozs. sugar. Beat eggs well, add sugar, beat again. Sift in flour mixed with the baking powder. Drop on a flat tin, well-greased. Bake in moderate oven. When done, brush over with apricot jam, and roll in desiccated cocoa- nut. About 16 Sponge Drops. BORWICK'S COOKERY BOOK. SPONGE CAKE. 4 ozs. MILLENNIUM flour. 2 teaspoonfuls BORWICK'S BAKING POWDER. 2 OZS. sugar. 2 ozs. margarine. 2 eggs. Beat margarine and sugar to a cream, add flour and eggs, also a little milk. Add baking powder last, beat well, and put into oven immediately on a well-greased tin lined with white paper. SHORTBREAD (1). Mix well together ii lbs. of MILLENNIUM flour, 2 teaspoonfuls of BORWICK'S BAKING POWDER, and \ lb. of white sifted sugar, rub in | lb. margarine ; mix the whole with one egg, previously well beaten, a little milk, and a little essence of lemon. Divide dough into small pieces, mould into a round form, then roll them out into an oval shape, pinch them round the edges, put a piece of candied lemon peel at the top, and bake slowly. SHORTBREAD (2). 6 ozs. MILLENNIUM flour. 1 teaspoonful BORWICK'S BAKING POWDER

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