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The classic light and airy roll. Can be served both as a cake and as a pudding.
- Use a 225 mm. x 350 mm. ( 9"x 14") Swiss roll tin for the larger mixture and a 175 mm.x 275 mm. (7"x 11") tin for the smaaler mixture. Prepare the tin as follows - apply melted butter, put greaseproof paper over it and apply melted butter once agai
- Prepare the mixture as for sponge cake for puddings.
- Pour the mixture into the prepared Swiss roll tin.
- Bake in a hot oven at 450 F. for approx. 7 to 9 minutes.
- When the roll is springy to touch. taake out immediately. This is most important because an over - barked roll will crack whilst rolling.
- Sprinkle a sheet of greaseproof paper lavishly with powdered sugar.
- Invert the roll on this sheet and than peel off the paper from the top.
- Make a roll with the help of the sugared paper. Allow to cool for same time.
- When the roll is cold, gently unroll and fill with jam or lemon cream.
- Reroll, sprinkle wirh poedered sugar.
- Cut into slices and serve.
- Swiss roll makes an excellent pudding if covered with fresh sweetened cream or thin custard and chilled. If making chocolate roll, use only fresh-----
- ---- cream.
- You may use raspberry jam instead of lemon butter cream.
- VARIATIONS : CHOCOLATE SWISS ROLL
- Proceed as for Swiss roll using ingredients for a chocolate sponge cake instead of basic sponge cake. Fill with sweetened whipped cream.
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