SWISS ROLL

Ingredients

• 3 eggs
• 4 oz. sugar
• 3 oz. flour
• 1 teaspoonful Plasmon stock
• 1/2 teaspoonful baking powder
• 2 tablespoonfuls jam

Method

1. 1

   Whisk the sugar and eggs together over hot water (not boiling) until thick and creamy; add Plasmon stock and flour, mix lightly together, and lastly add baking powder.

2. 2

   Butter a baking tin and line it with a buttered paper, on to which pour the mixture.

3. 3

   Place in a hot oven and bake from 7 to 10 minutes.

4. 4

   Heat the jam.

5. 5

   When the roll is ready turn out on a piece of white paper which has been dusted with castor sugar.

6. 6

   Spread on jam and roll up quickly.

Nutrition per serving

As published

This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 24. The excerpt below is the record exactly as published.

; 1 teaspoonful baking powder ; rind of 1 lemon ; 1 oz. candied lemon peel ; | gill of m ilk. Method. — Put butter and sugar into a basin and beat to a cream, then add the eggs and beat well again ; stir in all the dry ingredients except the baking powder ; add the milk and flavourings, and mix well ; stir in the baking powder ; turn into well-greased tins, and bake in a moderate oven from 20 minutes to 1 hour, according to size. Try the cake with a skewer, if it comes out clean the cake is done. Turn out and place on a sieve to cool. 107. SWISS ROLL. — Ingredients : 3 eSSs >' 4 oz- sugar; 3 oz. flour; 1 teaspoonful Plasmon stock ; | teaspoonful baking powder ; 2 tablespoonfuls jam. Method. — Whisk the sugar and eggs together over hot water (not boiling) until thick and creamy ; add Plasmon stock and flour, mix lightly together, and lastly add baking powder. Butter a baking tin and line it with a buttered paper, on to which pour the mixture. Place in a hot oven and bake from 7 to 10 minutes. Heat the jam. When the roll is ready turn out on a piece of white paper which has been dusted with castor sugar. Spread on jam and roll up quickly. Icing for Swiss Roll. — Ingredients: 4 oz. icing sugar; 2 oz. fresh butter ; 2 sticks Plasmon chocolate. Method. — Rub sugar through a sieve, mix the butter and sugar together, grate the chocolate and add to mixture which is then ready for use. 108. PEACH CAKES. — Ingredients : 6 oz. flour ; pinch salt; 3 oz. castor sugar ; 3 oz. butter ; 3 eggs ; 2 teaspoonfuls Plasmon; \ teaspoonful baking powder ; a little carmine and sugar. 5i Method. — Put butter and sugar in a bowl, beat 10 minutes ; add yolks of eggs, and beat io minutes. Beat whites to stiff froth ; add flour mixed with Plasmon ; next add a little of egg and flour alternately, stirring gently all the time. Lastly, add baking powder ; pour mixture into buttered moulds (peach- shaped for preference) ; bake in moderate oven 15 minutes. Colour with carmine and sift sugar over. Garnish with vine leaves. 109. ALMOND CAKES.— Ingredients : 2 oz. flour; 202. castor sugar ; 2 oz. butter; 1 egg ; pinch salt; g teaspoonful vanilla ; 1 teaspoonful Plasmon. Method. — Beat the butter and sugar to a cream ; beat the egg and add it alternately with the flour (the salt and Plasmon should be previously mixed with the flour) ; then add the vanilla. Beat the mixture well. Grease a shallow baking tin and line with paper, spread the mixture over evenly, and bake in a quick oven for 15 minutes. Just before it is done brush over with the white of 1 egg beaten up with 1 oz. sugar ; then strew 2 oz. chopped almonds over and return to the oven, and bake till a fawn colour. Turn out and cut into triangle shapes. 110. PLASMON TEA BUNS. — Ingredients : 2 oz. butter; 2 oz. sugar ; 5 oz. flour ; 1 large teaspoonful Plasmon; 1 egg, divided and beaten separately ; 2 oz. dried cherries ; 1 oz. angelica, cut up thinly ; a few drops vanilla flavouring ; g tea- spoonful baking powder. Method. — Beat the butter and sugar to a cream ; add yolk of egg, and beat well ; then add flavouring ; mix dry ingredients on plate and add them to the ingredients in the basin, and a little milk if required — it must not be mixed too stiffly. Lastly, add the white of egg, beaten to stiff froth ; put the mixture into small greased tins, and bake in hot oven for about 15 minutes; or it may be baked in one large tin, when it will take about 1 hour to cook. 111. PLASMON CHEESE CAKES.— Ingredients : l pint milk ; 1 teaspoonful Plasmon ; 1 oz. butter ; 1 oz. sugar ; 1 oz. flour ; 1 oz. almonds, blanched and chopped ; a few drops essence of almonds ; 1 egg. 52 Method. — Put the milk into a saucepan ; when warm, sprinkle in i teaspoonful of Plasmon ; bring it to the boil, and let it boil for 2 minutes, stirring well all the time ; then pour into a clean basin. Put the butter and flour into the saucepan and stir over the fire for a few minutes ; then add the sugar, flavouring, the egg (well-beaten), and the milk with the Plasmon dissolved in it ; stir all together, and boil for about 3 minutes ; then stir in the chopped almonds. Line some patty-pans with flaky pastry, put some of the cheese cake mixture in each, and bake in a hot oven for about 15 minutes. 112. CHERRY CAKES. — Ingredients: For Pastry — 3 os. flour ; 1 oz. Plasmon; 2 oz. butter ; salt ; yolk of (jw and water. For Mixture — 2 oz. butter ; 2 oz. sugar;

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