SWISS ROLL
3 eggs.
6 oz. of castor sugar.
Grated rind of half a lemon.
4 oz. of flour.
½ teaspoonful of baking-powder.
Put yolks and sugar into a basin, whip together for twenty minutes, mix lemon peel and flour gradually. Whip whites to a stiff froth and mix in lightly. Turn the mixture into a well-greased tin, bake twenty minutes in quick oven. Have ready a sheet of paper, well sprinkled with castor; turn the cake on to this; spread two tablespoonfuls of warm raspberry jam, then roll up as lightly as possible, and put on a sieve to cool.
FILLING FOR LAYER CAKES
NUT AND RAISIN FILLING
Use the recipe for plain icing, and add a half-cup of chopped raisins mixed with a half-cup of chopped almonds or English walnuts.
FIG FILLING
Mix a cup of chopped figs with the same icing.