Swiss Roll

Ingredients

• Three eggs; their weight in flour, butter, and castor sugar.
• A little milk
• Half a teaspoonful baking-powder
• Two tablespoonfuls jam

Method

1. 1

   Sieve the flour, cream the butter and sugar, add the flour and eggs by degrees, and beat well.

2. 2

   Mix the baking powder with the last spoonful of flour.

3. 3

   Turn the mixture onto a baking-tray which is well greased and lined with paper.

4. 4

   Spread evenly with a knife, and bake in a quick oven for seven to ten minutes.

5. 5

   Heat the jam.

6. 6

   When the cake is ready, turn it out onto a sugared paper.

7. 7

   Spread the jam over, and roll up.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 53. The excerpt below is the record exactly as published.

Three eggs; their weight in flour, butter, and castor sugar. Swiss Roll* A little milk. Half a teaspoonful baking- powder. Two tablespoonfuls jam

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