SWISS ROLL Ingredients
cuprefined flour (Maida), 1 teaspoon vanilla essence, teaspoon bakingpowder, teaspoon salt, 4 eggs(separated), 2 teaspoons caster sugar, cuppowdered sugar (sifted), 5 tablespoons mixed fruit jam Method • Preheat the oven to 190 0 C/ 375 0 F/ Gas mark 5. Line a fifteen-inchby ten-inch baking tray with greased thick, unglazed brown paper. • Sift the flour together with baking powder. Beat the egg yolks untillight; continue beating the mixture, adding the sugar gradually, tillcreamy. Stir in the vanilla essence. Gently and gradually fold theflour into the egg mixture. Beat the batter until smooth. Whip the eggwhites with salt until stiff, but not dry. Fold the egg whites lightlyinto the cake batter. • Spread the batter in the preparedtray and bake for about twelve minutes. While still hot, turn the cakeout onto a sheet of greaseproof paper, sprinkled with caster sugar.Trim the hard edges. Spread the cake with jam and carefully roll it up.Wrap the roll in the greaseproof paper. Cut into slices and serve. Makes one (400 g) 10-inch Swiss Roll Group Moderator for [EMAIL PROTECTED] [EMAIL PROTECTED] [EMAIL PROTECTED] Connect your World with Us join Now - http://groups.yahoo.com/group/dimpill_gang/join Affiliated group from dimpill_gang for Only Adult Mails - http://groups.yahoo.com/group/fantazies/join Affiliated group from dimpill_gang for Only Health and Food Mails - http://groups.yahoo.com/group/Health_and_Gourmet/join Chat on a cool, new interface. No download required. Go to http://in.messenger.yahoo.com/webmessengerpromo.php
