Swiss Roll

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 oz. plain flour
  • pinch of salt
  • 1 level teasp.


Line and grease a Swiss roll tin.

Sift flour, salt and baking-powder. Beat eggs and sugar in a bowl over a pan of hot water till thick and pale in colour. Do not let the bottom of the bowl touch the water. Lightly fold in flour, etc., and add the vanilla essence. Spread on the tin and bake in a hot oven (425° F., Gas 7). Quick cooking is essential to keep the roll moist. S