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Scottish Swiss Roll


Swiss Roll

3 eggs
3oz caster sugar
3oz plain flour
1 tbsp warm water

Serves 4-6
Whisk eggs and sugar together until mixture is thick enough to retain trail of whisk.

Lightly fold in sifted flour, using metal spoon.

Line swiss roll tin 30 x 22.5cm (12x9 in) with greased paper.

Add the warm water to the mixture and pour into tin.

Bake: 375 F 15-20 mins
(or) 200°C 15-20 mins

When cooked turn out on sugared paper on top of wet tea towel.

Quickly trim edges, spread with warmed jam, and roll up,
sprinkle with fine sugar.

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