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Becky's Food Page 17 Swiss Roll.

November 7th 2007

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Swiss Roll

Swiss Roll.


  • 75g (3oz) flour
  • 3 large eggs
  • Pinch of salt
  • 75g (3oz) caster sugar
  • 1 tablespoon of hot water
  • Jam and cream for filling


  • Sift the flour and salt twice into a bowl.
  • Butter a swiss roll tin and line with buttered grease proof paper.
  • Place the eggs and sugar into a bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail. Remove from the heat.
  • Sift half the flour and salt over the egg mixture and fold it in carefully using a large metal spoon. Repeat with the remaining flour, then add the hot water.
  • Turn the mixture quickly into the prepared tin, tilting carefully until the tin is covered evenly. Bake at once just above the centre of the oven, at 425 degrees F (200 degrees C) gas mark 7 for about 9 or 10 minutes.
  • Gently warm the jam thoroughly over a low heat.
  • When cooked remove the cake from the oven and quickly place it on a sugared surface or cooking paper.
  • Spread the jam or other filling evenly over the cake when cool.
  • Carefully roll the cake from the short side using a tea towel or baking paper.

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