Swiss Roll

INGREDIENTS

Eggs                             - 3

Self rising flour              - 3 rounded tbls

Castor sugar                 - 3 level tbls

Jam or butter cream, pinch of salt, vanilla

METHOD

Beat whites of eggs to a stiff froth with salt and gradually beat in sugar. Then add beaten yolks and vanilla and continue beating (do not over beat). Lastly fold in flour and when well mixed, spread in sandwich tray 11” x 7” and ½ “in deep. Bake in a moderately hot oven for 10 minutes. Turn out on to sugared paper, spread with jam after trimming the crisp edges and roll up quickly. If cream is used turn on to a floured paper and roll up with the paper. Unroll when cool and spread the butter cream, taking care that it does not split.

The Yule Log ( 1 lb)

Icing sugar                    - 8 ozs (for icing and cream filling)

Cocoa                          - 3 tsp

Vanilla                          - ½ tsp

Butter                           - 2 ¾ ozs

Decorate a Chocolate Swiss Roll ( 2 tbls flour, 1 tbls cocoa, 3 eggs, 3 tbls sugar, vanilla) filled with butter cream. Using the icing syringe with No.8 tube, fill it with chocolate butter icing and run lines on the roll to resemble the lines on the log. Give it a festive touch by adding a little robin or spray of holly on top.No.17 for leaves and No. 2 for stems.

Butter Icing

Sieve icing sugar. Mix in butter till you get the right consistency. Add vanilla and coloring ( 2 tsp cocoa).