Swiss roll (rulleterte)

About the dish

The recipe stresses quick baking and having everything ready before the cake leaves the oven. The text also suggests an alternative way of baking it.

How to make it

1. 1

   Mix the batter

   Beat the butter and sugar until pale. Add the eggs and flour alternately, then the lemon oil, the milk and the rest of the flour, with the baking powder mixed in.

2. 2

   Prepare the tin

   Grease a small oblong tin and line it with greased white paper, letting the paper stand a little above the edges. The tin should be 25 × 40 cm with sides. Alternatively, fold a fairly stiff piece of paper, grease it with cold butter, spread the batter over it and place the paper on an ordinary baking sheet.

3. 3

   Bake quickly

   Smooth the batter out quickly and put the cake straight into a hot oven (about 225 °C (435 °F)) for 10–15 minutes, until faintly light brown. Quick baking gives a more porous cake that is easier to roll. If the oven is not hot enough, the cake becomes dry and breaks easily when rolled.

4. 4

   Fill and roll

   Turn the cake out onto white paper sprinkled with sugar. Quickly spread over the slightly warmed jam, preferably with little juice, and roll the cake up quickly but carefully. Have everything ready beforehand.