Swiss Roll

Ingredients

• 2-oz. butter
• 2 eggs
• i teaspoonful baking powder
• 2-oz. castor sugar
• J-lb. flour
• 2$ teaspoonsful milk
• Grated rind of $ a lemon

Method

1. 1

   Bake about 8 minutes in a long dripping tin, turn out on sugared paper, spread jam on, and roll quickly.

As published

This recipe was extracted from The "ideal" cookery book (1902) by Lilian Clarke, page 18. The excerpt below is the record exactly as published.

Swiss Roll. 2-oz. butter. 2 eggs. i teaspoonful baking 2-oz. castor sugar. J-lb. flour. 2$ teaspoonsful milk. Grated rind of $ a lemon powder. Bake about 8 minutes in a long dripping tin, turn out on sugared paper, spread jam on, and roll quickly. 2 teaspoonsful baking powder. 3-oz. eocoanut. Cream the butter and sugar, add eggs and rest of ingredients. Drop on floured baking-tiu and bake. 66. Sally Lunn Tea Cakes. (No. 2). Mix J teaspoonful salt in J -lb. flour, and add 3 table- spoonsful sugar. Melt J-oz. butter in J-pint of new milk, and when milk-warm pour it over £-oz. German yeast. Add a well-beaten egg and grated nutmeg. Stir lightly into the flour with a wooden spoon, cover with a cloth, and set in a warm place to rise. Place in tins, and bake 15 to 20 minutes. 65. Westwood Buns. 3-oz. butter. 3 eggs. 6-oz. castor sugar i-lb. flour. 72 6y. Queen Cakes (No. 2). 3 eggs, their weight in butter, sugar, flour and currants, and the grated rind of i lemon, 2 teaspoons- ful baking powder. Cream the butter and sugar together, and add the rest of ingredients. Beat thoroughly, place in tins, and bake 20 minutes. 68. Neapolitan Ribbon Cake. Weight of 3 eggs in butter. Castor sugar and flour. 2 teaspoonsful baking powder. Little milk. Cream the butter and sugar, and add the eggs, and beat well, adding flour and baking powder. Mix well for 3 or 4 minutes, and add milk if it is too thick. Divide the mixture into three parts. Leave one part its natural colour, colour another pink with a few drops of cochineal, and add one pennyworth of melted chocolate to the third part. Divide each portion into two parts, and bake the six divisions thus obtained in tea cake tins in a cool oven, so that they will not rise in the middle. When done, turn out, and when cold, pile one on the top of the other, with a little icing between each layer to stick them together. Ice the whole cake with the following icing:— Mix' $-lb. of icing sugar stifly with some cold water or orange juice, and spread it over the c4ke with a knife. Decoiate with cherries or sweets. 73 69. Clancarthy Buns. |-lb. flour. 2-oz. butter. 2 dessertspoonsful castor £-teaspoonful baking sugar. powder. Mix with a little milk. Roll out with the hand about the thickness of a finger and twist into fancy shapes and bake until crisp. 70. Spice Bread. 2-lbs. flour. 2-lb. currants. 4 eggs. ^-lb. peel. A little grated ginger and nutmeg. Mix well and bake in a 1 lb. Demerara sugar. 1 -lb. raisins. j pint milk. 2 teaspoonsful baking powder. J-lb. treacle, slow oven. 71. Swiss Cakes (Another Method). 2 eggs. J-lb. castor sugar. J-lb. flour. 1 teaspoonful baking powder. 3-oz- butter. Vanilla essence. Beat the eggs, then add the sugar, flour, and baking powder, and lastly the butter, which has previously been melted in the oven. 74 72. Genoa Cake. 6-oz. butter. 4 eggs. S-oz. sultanas. Grated rind of a lemon, x tablespoonfu! milk. 3-oz. candied peel. 3-oz. almonds. ■3 teaspoonsful baking powder. $-!b. sugar. J2-oz. flour. Cream the butter and sugar, add the beaten eggs and seat well. Add the flour and baking powder and beat about to minutes. Add the fruit, etc., mix well, and place in smali bread tins. Blanch the almonds aud cut in halves, and scatter over the top of the cakes,, and bake about ]J hours. Cream the sugar and butter, add the beaten eggs and flour, and mix well. Fill some deep patty-pans with the mixture and bake about 15 minutes. When the cakes are cold, cut out the centres, spread the outside with a little jam, and decorate plentifully with cocoanut. Fill the centres with jam, and place whipped cream on the top. Cut the angelica into strips and arrange to form the handles. 73. Fairy Baskets. 3-oz. butter. J-lb. castor sugar. 6-oz. flour. 2 eggs. 2-oz. cocoanut. J-pint cream. A little jam. Angelica. 75 74* Fancy Bread (Without Yeast). 1- lb. flour. i-piut milk. 2- oz. Paisley flour. Pinch of salt. Dessertspoonful castor sugar. Mix the Paisley flour, sugar, flour, and salt well to- gether, and mix into light dough with the milk. Make up into fancy shapes and bake in a quick oven 15 minuses. 76 Vi. BISCUITS. i. Picnic Biscuits. 1- lb. flour. 2-oz. butter 2- oz. castor sugar. (rubbed in). £ teaspoonful carbonate Pinch of salt. soda. Few carraway seeds and a little milk. Mix. very stiff and roll out J inch thick. 2. Rice Biscuits. £-lb. flour. $-lb. ground rice. £-lb. butter. i-lb. castor sugar. 2 eggs. i teaspoonful baking powder

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