This recipe is from the Bero Cook Book, which was often the ONLY cook book that British housewives had in the forties and early fifties. It was my mother's and contains all the favorite British recipes that were popular at the time before Britain was continentalized!!!


  • 3 ozs self-raising flour
  • 3 ozs white sugar
  • 2 eggs
  • Jam, Lemon Curd, or whatever


Break the eggs into a bowl and whisk, then add the sugar and whish until a thick cream.
Fold the flour in lightly, a little at a time.
Spread the mixture on a well greased flat baking tray (9" x 12") and bake in a hote oven (400 to 425 degrees Fahrenheit) for 7 to 8 minutes. Do not overcook or it will crack when rolling.
Turn upside down on to a sugared greaseproof paper.
Spread thinly with jam (or whatever). Turn in the short end nearest you and roll (not too tightly) into a log. Fold the paper around the outside of the log as you roll and leave to set for a minute or two. Allow to cool.

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Submitted 6/13/05.
Source: Bero Cook Book
Submitted By: Gordon Jackson
Swiss Roll