SWISS ROLL

Ingredients

• Make a batter as for ' Jam Sandwich.'
• Spread with jam

Method

1. 1

   Spread evenly in a shallow oblong tin greased and lined with white paper, and bake for 8-10 minutes in a hot oven.

2. 2

   When cooked, free the edges with a knife and turn out bottom upwards on a damp (not wet) cloth.

3. 3

   Spread with jam thinly but evenly and carefully roll up from the end.

4. 4

   Wrap the towel round the cake to keep it together until set.

5. 5

   Before serving, trim both ends with a sharp knife and dust over with castor sugar.

As published

This recipe was extracted from Recipes for cakes and puddings (1930) by Latham & Company Limited, page 6. The excerpt below is the record exactly as published.

SWISS ROLL. Make a batter as for “‘ Jam Sandwich.” Spread evenly in a shallow oblong tin greased and lined with white paper, and bake for 8-10 minutes in a hot oven. When cooked, free the edges with a knife and turn out bottom upwards on a damp (not wet) cloth. Spread with jam

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