Swiss Roll

Ingredients

• Three eggs
• six ounces of sugar pounded
• three ounces of flour
• a little lemon-peel grated

Method

1. 1

   Break the yolks into a basin, add the sugar, and whisk together for ten minutes or more.

2. 2

   Beat up the whites to a firm froth; add this to the yolks and sugar and lemon-peel.

3. 3

   When the froth is all mixed in, scatter in the flour, and continue beating for another ten minutes.

4. 4

   Pour the mixture on a buttered and sugared baking-sheet, bake in a hot oven for five minutes.

5. 5

   Turn the cake out carefully on a cloth that the steam may not escape too rapidly and the cake become too crisp for rolling over; spread jam over it, and then take the edges and roll it over in the shape of a roly-pudding.

6. 6

   When cool enough to retain its rolled form, put it in a covered tin box ready for use.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 44. The excerpt below is the record exactly as published.

Swiss IRolL Three eggs, six ounces of sugar pounded, three ounces of flour, a little lemon-peel grated

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