Tag Archives: Swiss-Roll

Chocolate Roll Recipe

Chocolate Roll Recipe 1916.

Half a cupful of flour, half a cupful of granulated sugar, two eggs, a little baking-powder, and a small bar of plain chocolate. Whisk eggs well, and gradually add sugar and flour whilst still beating them. Grate the chocolate, and mix to a paste with a little water, then add it to the mixture. Pour into a shallow, buttered tin, and bake for fifteen to twenty minutes. Turn it quickly onto a board dusted with castor sugar, and spread the filling on immediately, and roll up while still warm. The filling can be made of cream and icing-sugar whipped till stiff, or of butter and icing sugar beaten together to a cream.

chocolate roll


Swiss Roll Cake from 1916 Recipe Book

Swiss  Roll Cake

Beat up two eggs with two ounces of castor sugar, add four ounces of flour lightly,and mix in a teaspoonful of baking powder. Line a greased yorkshire pudding tin with paper, melt a small piece of butter, and brush the paper all over with it. Pour the cake mixture in, and bake it in a quick oven for about ten minutes. Turn it on to paper sprinkled with castor sugar. Mix two tablespoonfuls of raspberry jam with one tablespoonful of hot water, spread this over, and roll up quickly.jam roll cake