Swiss Roll
2 eggs
Their weight in powdered sugar
3 ozs. flour
1 small tea-spoon baking powder
Break the eggs on to the sugar. Beat until light and creamy. Add the flour gradually, beating continually. Stir in the baking powder. Bake in a large flat tin which should be thoroughly greased. Spread the mixture over it and bake quickly for seven to ten minutes. Turn out at once on to a board on which sugar has been sifted. Spread with jam and roll.