Swiss Roll
A good sponge powder is the very best and most reliable of all cake mixtures. Directions for use will be found on every packet and the only thing that to my mind improves it is the addition of a tablespoonful of cream after the beaten eggs are mixed to the cake-powder. Nothing could be easier than[Pg 130] the following, and I have never had a failure: Break two eggs into a large pudding basin, beat well with a fork, then stir the cake-powder into the eggs quite smoothly. Add the cream. Have ready the buttered tin, pour the mixture into it. Place in a quick oven and bake for about ten minutes. Turn on to a sheet of clean white paper which has been lightly dusted with a little powdered sugar. One packet of cake mixture and two eggs will make either one nice-sized Swiss Roll or a complete sponge sandwich.
It will often be much easier to make a successful cake or light pastry if the butter and lard are reduced to a cream before being added to the other ingredients. Put your proportion of butter and lard (half of each) into your pastry basin. Stir with the hand, one way only, till it has become the consistency of a thick cream. Mix the rest of the ingredients for your cake into it and moisten either with milk or water. Cakes mixed by hand are much more satisfactory than those mixed with a spoon. One is also much more sure of success if the mixture is kept very stiff.