125 g (4 oz) butter
3/4 cup firmly packed brown sugar
1 teaspoon vanilla essence
2 egg yolks
1 1/2 cups plain flour
1 teaspoon baking powder
1-2 tablespoons milk
3/4 cup firmly packed brown sugar
1 teaspoon vanilla essence
2 egg yolks
1 1/2 cups plain flour
1 teaspoon baking powder
1-2 tablespoons milk
for the Meringue topping
2 egg whites pinch salt
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla essence
1/2 cup chopped walnuts
3/4 cup firmly packed brown sugar
1/2 teaspoon vanilla essence
1/2 cup chopped walnuts
method
1. Beat butter, sugar and vanilla essence until light, add egg yolks and beat well.
2. Sift dry ingredients and mix into creamed mixture with milk.
3. Spread in a greased 30 x 25 cm (12 x 10 inch) Swiss Roll tin.
4. Bake in a moderately hot oven 190-200°C (375-400°F) for 10 minutes.
5. Spread with meringue topping (see below) and return to oven to cook for further 25 to 30 minutes.
6. Cool in tin and cut into 5 cm (2 inch) squares when cold. Lift out with a spatula.
2. Fold in vanilla essence and walnuts.
2. Sift dry ingredients and mix into creamed mixture with milk.
3. Spread in a greased 30 x 25 cm (12 x 10 inch) Swiss Roll tin.
4. Bake in a moderately hot oven 190-200°C (375-400°F) for 10 minutes.
5. Spread with meringue topping (see below) and return to oven to cook for further 25 to 30 minutes.
6. Cool in tin and cut into 5 cm (2 inch) squares when cold. Lift out with a spatula.
for the Meringue topping
1. Beat egg whites with salt until stiff and gradually add brown sugar, beating well until stiff, glossy peaks form.2. Fold in vanilla essence and walnuts.
serving amount
yield: 30
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