4 oz S. R. Flour

4 Eggs

4 oz  Sugar

Vanilla Extract (few drops)

Line 9 x 13” swiss roll tin with greaseproof paper.  Oil or grease paper.

Whisk eggs and sugar together in a large bowl over a pan of hot water until thick – sift in flour and gently fold in with vanilla extract. Pour into tin – bake 220°c, gas 7 for 7 to 10 mins.

Turn out onto clean sheet of greaseproof paper – trim off edges – roll up.  Cover with a damp tea towel or a couple of sheets of damp kitchen roll and cool on a wire rack.

When cool, carefully unroll and spread with jam and/or buttercream.

For a chocolate roll add 1-2 tbsp sifted cocoa and fill with chocolate buttercream.

Refrigerator Cake  (Mary Parry)

1)         4 oz butter or margarine

2)         3 oz golden syrup

3)         1 oz cocoa powder

4)         6 oz seedless raisins or sultanas

8 oz crushed digestive biscuits

6 oz plain chocolate

6 oz milk chocolate

Soak dried fruit in sherry overnight and drain any excess liquid.

Put 1 – 4 in a bowl and gently heat in microwave until the butter has melted (or put in saucepan to gently melt on stove).  Remove from the heat and stir in crushed biscuits.

Place on a greased and lined baking tray (approx 7 x 11) and leave to set.  When set, melt the chocolate and spread over base.  When cold put in fridge to harden.  Then cut into squares or fingers.

Needs to be kept in fridge.