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SWISS ROLL Recipe

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This recipe for SWISS ROLL, by , is from The Letchman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Naidoo
Added: Thursday, September 8, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, separated
165ml castor sugar (140g)
50ml cold water
200ml Snowflake self-raising flour (110h)
2ml salt
Smooth jam, ay flarour
Icing sugar


Directions:
Directions:
Method

1. Wisk egg yolks, gradually add sugar, whisking all the time until thick. Whisk in cold water.
2. Beat egg whites until stiff but not dry, and add with the sifted dry ingredients, to egg yolk mixture. Fold in gently with a metal spoon.
3. Line as 23cm c 32cm swiss roll tin with greaseproof paper. Grease well and turn mixture into into tin. Bake in a preheated oven at 180 for 20 minutes
4. Turn out immediately onto a cloth well sprinkled with castor sugar. Peel off paper lining and trim edeges of cake using a sharp knife. Roll up cake with cloth to make swiss roll. Cover with a damp cloth and allow to cool slightly.

Place jam in a double boiler over hot water until warm. Unroll cake and spread with jam. Roll up with the aid of a cloth and allow to coll. Dust lightly with icing sugar before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 MINUTES

 

 

 

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