Swiss
Roll
3
eggs
3oz caster sugar
3oz plain flour
1 tbsp warm water
Serves
4-6
Whisk eggs and sugar together until mixture is thick enough to
retain trail of whisk.
Lightly
fold in sifted flour, using metal spoon.
Line
swiss roll tin 30 x 22.5cm (12x9 in) with greased paper.
Add
the warm water to the mixture and pour into tin.
Bake:
375 F 15-20 mins
(or) 200°C 15-20 mins
When
cooked turn out on sugared paper on top of wet tea towel.
Quickly
trim edges, spread with warmed jam, and roll up,
sprinkle with fine sugar.
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To Scottish Cooking
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