|Melted butter/Melted margarine||1 Tablespoon|
|Raspberry jam/Lemon cream||1 Tablespoon (For Filling)|
|Powdered sugar||1 Tablespoon|
|Icing sugar||100 Gram|
|Lemon juice||1 1⁄2 Teaspoon|
|Grated lemon||1⁄2 Teaspoon|
Use a 225 mm. x 350 mm. (9"x14") Swiss roll tin for the larger mixture and a 175 mm. x 275 mm. (7"x11") tin for the smaller mixture. Prepare the tin as follows â€” apply melted butter, put grease proof paper over it and apply melted butter once again over the paper.
Prepare the mixture as for sponge cake for puddings.
Pour the mixture into the prepared Swiss roll tin. Bake in a hot oven at 450Â°F. for approx. 7 to 9 minutes.
When the roll is springy to touch, take out immediately. This is most important because an over-baked roll will crack whilst rolling.
Sprinkle a sheet of greaseproof paper lavishly with powdered sugar.
Invert the roll on this sheet and then peel off the paper from the top. Make a roll with the help of the sugared paper. Allow to cool for some time.
For the lemon cream
1. Beat the butter.
2. Sieve the sugar and add gradually.
3. Add the lemon juice and beat well.
4. Fold in the lemon rind.
How to proceed
1. When the roll is cold, gently unroll and fill with jam or lemon cream.
2. Reroll, sprinkle with powdered sugar.
Cut into slices and serve.
Note: 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.
Variations: Chocolate Swiss Roll. Proceed as for Swiss roll using ingredients for chocolate sponge cake, page 120, instead of sponge cake for puddings. Fill with sweetened and beaten fresh cream.
Swiss Roll (Eggless). Proceed as for Swiss roll using ingredients for eggless sponge cake, page 147, and a 225 mm. x 350 mm. (9"x14") Swiss roll tin.