Swiss Roll Recipe
Cooking Time: 7-9 minutes You will need:
4 oz. flour
4 oz. castor sugar
1 Sieve flour and salt.
2 Cream fat and sugar, adding essence.
1 tablespoon hot water warmed jam castor sugar
1 Grease a Swiss roll tin (9×13 in.) and line with greased greaseproof paper, cut 2 inches larger all round than the tin. continued
2 Sieve the flour.
3 Whisk the eggs and sugar in a large bowl over a pan of hot water. Continue whisking until the mixture is thick and fluffy and stiff enough to hold the impression of the whisk for a few seconds. Remove from over water.
4 Stir in the water and lightly fold in the flour.
5 Put the mixture into the prepared tin, tilting the tin so that the mixture is spread evenly.
6 Bake in a hot oven (425‚°F – Gas Mark 7) until golden and springy to touch.
7 Spread a sheet of greaseproof or a damp clean tea towel with castor sugar. Turn the sponge out on to this and remove the paper.
8 Using a sharp knife, trim all the crisp outer edges, keeping the shape as neat as possible.
9 Quickly spread the surface of the cake with warmed jam to within -J-in. of the edge.
10 Make a long cut half-way through the depth of the sponge, 1 in. from the near edge of the sponge. Roll up the sponge as tightly as possible, using the paper or cloth to help keep the roll in shape.
11 Cool on a wire tray and sprinkle with castor sugar.
Cooking Time: 10-15 minutes You will need: 1 egg 3 tablespoons lemon rind 1 lemon, finely juice grated 1 oz. butter 6 oz. castor sugar
1 Beat the egg slightly in a basin over a small pan of hot water.
2 Add the lemon rind, sugar, lemon juice and butter.
3 Stir and cook over hot water until well blended and thick. Allow to cool.