Swiss Roll

Ingredients

• 6 Ozs. Flour
• 4 Ozs. Granulated Sugar
• 2 Tablespoonfuls Milk
• 2 Eggs
• 1 Teaspoonful Baking Powder
• Jam

Method

1. 1

   Whisk the eggs with the sugar for fifteen minutes; sift in the flour and baking powder; stir very gently and add the milk; butter a flat baking tin; cover the bottom with well-buttered paper; pour in the mixture and bake in a quick oven for ten minutes; turn out onto a paper well dredged with castor sugar; remove carefully the paper; spread with jam; turn up the edge nearest to you and deftly draw the paper from you, thus completing the roll; press the end with the fingers; sprinkle with white or pink icing sugar.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 36. The excerpt below is the record exactly as published.

1 Teaspoonful Baking Powder. Method. Mix all dry ingredients ; melt butter and add ; beat eggs well and stir in till a stiff paste is formed ; rub baking tin with white wax ; drop small quantities of mixture thereon ; bake in quick oven for ten to fifteen minutes. COCOANUT DROPS. Ingredients. 4 Ozs. Desiccated Cocoanut. 4 Ozs. Castor Sugar. 1 Oz. Cornflour. 2 Eggs (Whites only). Method. Whip whites very stiff ; add dry ingredients lightly ; place on wafer paper in rough heaps ; bake in cool oven for thirty minutes. 221 ALMOND CAKES. Ingredients. 6 Ozs. Butter. 6 Ozs. Castor Sugar. 8 Ozs. Flour, i Egg. Method. Beat butter and sugar to cream ; add flour to which baking powder has been added ; add beaten egg and essence and bake in a slow oven. J Teaspoonful Baking Powder. J Teaspoonful Essence of Almonds. 222 CORNISH HEAVY CAKE. Ingredients. 1 Lb. Flour. 6 Ozs. Lard. 6 Ozs. Currants or Sultanas. 3 Ozs. Moist Sugar. 2 Ozs. Candied Lemon Peel. A Little Milk. Methed. Rub the lard into the flour ; add the other ingredients ; mix to a rather stiff paste with the milk ; roll out to thickness of three-quarters of an inch ; place on greased baking tin and bake in moderate oven for thirty minutes. 223 QUEEN CAKES. Ingredients. i Lb. Butter. I Lb. Flour, i Lb. Castor Sugar. i Lb. Currants. 8 Eggs. Nutmeg or Rosewater. Mettled. Beat butter and sugar to a cream ; add eggs one at once and beat well ; add very gradually flour and currants ; add flavouring ; put into queen-cake tins, buttered and floured ; bake in moderate oven for fifteen to thirty minutes till light brown. 224 RICE CHEESECAKES. Ingredients. 4 Ozs. Ground Rice. 2 Ozs. Butter. A Little Rind of Lemon (Grated). i Teaspoonful 4 Ozs. Castor Sugar. A Few Currants. 2 Eggs. Baking Powder, Method. Beat butter and sugar to a cream ; beat eggs well and add ; mix with rice flour and baking powder ; add fruit. Line patty pans with pastry (see recipe Cream Sandwiches) ; fill each with mixture ; bake in quick oven for twenty to thirty minutes. 225 ORMSKIMK GINGERBREAD. Ingredients. 3 Lbs. Flour, i Lb. Brown Sugar. 6 Ozs. Candied Peel. Method. Mix dry ingredients well together ; warm the syrup and butter together ; with a wooden spoon work butter and treacle into mixture till a smooth paste is formed ; drop mixture by spoonfuls on wafer paper ; bake in rather slow oven for ten to thirty minutes. i Lb. Butter, ij Lb. Syrup, i Oz. Ground Ginger. 226 GERMAN BISCUITS. ingredients. £ Lb. Flour. 4 Ozs. Castor Sugar, i Teaspoonful Spice. £ Teaspoonful 4 Ozs. Butter, i Teaspoonful Cinnamon. 1 Egg. Baking Powder. Method. Beat butter and sugar to a cream ; mix spices and baking powder with the flour ; beat egg well ; add egg and flour alternately to butter and work smooth , roll out and cut into round biscuits ; bake in moderate oven. Spread one biscuit with jam ; cover with another \ ice with watejr icing (see below) ; decorate with a glace cherry. Water Icing. — Ingredients — £ lb. icing sugar (sieved) ; 2 table¬ spoonfuls water. Method — Put in lined pan and stir over gentle heat till creamy ; use at once. 227 GENOISE BASKETS. Bngredients. 4 Ozs. Flour. 4 Ozs. Castor Sugar. Raspberry Jam. Jelly. 4 Ozs. Butter. Method. Beat butter to a cream ; add sugar ; beat eggs well and add ; add flour ; mix thoroughly ; put into small moulds well buttered ; bake in moderate oven for twenty minutes. When cold, scoop out with a sharp knife a little of the 'inside. Dip each (outside only) m iellv lust beginning to set ; roll in finely-chopped almonds or pistachio nuts * put half a teaspoonful jam in each basket ; fill with whipped cream j cut strips of candied peel, and put one over each to form a handle. 2 Eggs. Double Cream. Chopped Almonds or Pistachios. Candied Peel. 228 GENOISE PASTRY. Ingredients. 4 Ozs. Butter. 5 Ozs. Flour. 4 Ozs. Castor Sugar. Essence \ Teaspoonful Baking Powder. 3 Eggs, of Lemon to taste. Beat butter to cream ; add sugar and beaten eggs gradually ; add essence of lemon ; stir in flour and baking powder. Bake in moderate oven in tin lined with greased paper. 229 SWISS TARTS. Ingredients. 2 Ozs. Flour. 2 Ozs. Castor Sugar. ! Teaspoonful Rind of Lemon (grated). 2 Ozs. Butter, i Egg. | Teaspoonful Baking Powder. A Little Raspberry Jam. Method. Line twelve small patty pans with pastry (see Cream Sandwiches) ; beat butter and sugar to a cream ; beat egg and add alternately with flour ; add baking powder and lemon ; put a little jam in each patty pan ; put a teaspooniul of mixture on top of jam ; bake in moderate oven. 230 Ingredients. 6 Ozs. Flour. 2 Eggs. Icing Sugar. Method. SWISS ROLL. 4 Ozs. Granulated Sugar. 2 Tablespoonfuls Milk

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