Swiss Roll

Swiss Roll - Family de Freitas

Recipes

Swiss Roll (Gene Watkinson)
2 eggs Pinch of salt ½ tsp vanilla essence	4 oz caster sugar ¼ tsp baking powder 2 tbsp warm water	3 oz plain flour sifted 1 tbsp chocolate powder
Whisk the eggs until blended and then add the sugar and whisk until the mixture is lighter in colour – about 5 minutes. Add the sifted flour, salt, baking powder and chocolate powder, the vanilla essence and warm water and fold in carefully. Pour the mixture into a lined and greased baking tin and bake for 10 minutes at mark 7. Turn out onto a sugared paper, trim the edges, and use the paper to roll up the cake. When cool, unroll, add filling, and re-roll.

Swiss Roll (Maria Teresa Faria de Freitas)
2 eggs 3 oz flour	2 oz sugar 1 tbsp water	Jam to taste
Beat the eggs with the sieved sugar until thick and creamy. Add the sieved flour. Turn into greased tin and spread into corners. Bake in a hot oven – 450F – for 7 to 10 minutes. Turn onto sugared paper and spread with heated jam. Then roll. When cool, trim the edges and drench with icing sugar.