Swiss Roll

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Break the eggs on to the sugar.
  2. Beat until light and creamy.
  3. Add the flour gradually, beating continually.
  4. Stir in the baking powder.
  5. Bake in a large flat tin which should be thoroughly greased.
  6. Spread the mixture over it and bake quickly for seven to ten minutes.
  7. Turn out at once on to a board on which sugar has been sifted.
  8. Spread with jam and roll.
Original Text
Swiss Roll 2 eggs Their weight in powdered sugar 3 ozs. flour 1 small tea-spoon baking powder Break the eggs on to the sugar. Beat until light and creamy. Add the flour gradually, beating continually. Stir in the baking powder. Bake in a large flat tin which should be thoroughly greased. Spread the mixture over it and bake quickly for seven to ten minutes. Turn out at once on to a board on which sugar has been sifted. Spread with jam and roll. [Pg 41] Various Cakes PAGE Buttercup Cake 42 Chocolate Cake—I. 42    ”   ”   II. 43    ”   ”   III. 44 Gold Cake 44 Marbled Cake 45 Nut Cake 46 Shortbread—I. 46    ”   II. 47 Walnut Cake 47 [Pg 42]
Notes
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