Swiss Roll (rullekake)

About the dish

Swiss roll – rullekake med syltetøy – var en moderne, engelskinspirert nyhet i norske kokebøker rundt 1900, her stavet «Swits-roll». Erken og Caroline Steen beskriver hele teknikken med å hvelve den varme kaken på sukkerstrødd papir og rulle den mens den er myk.

How to make it

1. 1

   Make the batter

   Cream the butter and sugar until white. Add alternately: 1 tbsp of the sifted flour, 1 egg, 1 tbsp flour, the second egg, again 1 tbsp flour, the lemon drops, the milk and the rest of the flour into which the baking powder has been stirred.

2. 2

   Line the pan

   Grease a small frying pan and line it with white paper, which is also greased well. Fold the paper so it stands about 3 cm above the edges.

3. 3

   Bake

   Pour the batter over the pan, smooth it with a knife, and bake in a very hot oven for 10 to 15 minutes.

4. 4

   Roll the cake

   Take the cake out once it has set and is slightly light brown. Turn it out onto a sheet of white paper sprinkled with white sugar, quickly spread on the slightly warmed jam, and roll the cake up quickly but gently.