How To Make Raisin Sponge Roll

Raisin Sponge Roll.

To 4 eggs add scant 3/4 cup sugar, 1 cup flour, 1/4 teasp baking soda, 1/2 teasp cream of tartar and a pinch of salt. Cream and beat the yolks with the sugar, add flour, sifted with salt, soda and cream tartar, alternately with the whites of the eggs, which have been beaten to a dry foam. Flavor, and bake in a long, thin sheet. The pan should be greased and dusted with flour. While baking in a moderate oven prepare the following filling: Run half a package of cleaned and seeded raisins through the food chopper, add 1 cup water, and stew 5 minutes. Add 1/2 cup sugar mixed with 1 tablesp corn starch and a little water. Cook 10 minutes. While the cake is still hot, loosen edges and turn from pan onto a folded cloth. Spread evenly with mixture and roll carefully. Wrap cloth tightly about the roll and let stand till cool before slicing.