Swiss Roll

Ingredients

• 1| ozs. of butter
• I| ozs. of sugar
• 1 J ozs. of flour
• 2 eggs
• 2 tablespoonfuls of milk
• 1 teaspoonful of baking powder
• J lb. of apricot jam

Method

1. 1

   Beat the butter to a cream, add the same weight of sugar, put in three-quarters of an ounce of flour and a well-beaten egg, then add three-quarters of an ounce more flour and another egg; mix well together.

2. 2

   Mix one teaspoonful of baking powder with two tablespoonfuls of milk and add to the ingredients.

3. 3

   Bake ten minutes on a greased paper fitted into a baking tin.

4. 4

   Spread it when just browned with apricot jam, roll it up carefully, and sift castor sugar over it.

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 25. The excerpt below is the record exactly as published.

Swiss Roll. For Three Persons. — 1| ozs. of butter ; Ij ozs. of sugar ; 1 J ozs. of flour ; 2 eggs ; 2 tablespoonfuls of milk ; 1 tea- spoonful of baking powder ; J lb. of apricot jam. Beat the butter to a cream, add the same weight of sugar, put in three-quarters of an ounce of flour and a well-beaten egg, then add three-quarters of an ounce more flour and another egg ; mix well together. Mix one teaspoonful of baking powder

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