A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices. Bake ...

After attempting to make a Swiss roll only once with James Martin’s recipe, I felt like I was more ... Ingredients For the cake Butter, for greasing Three eggs 115g caster sugar, plus four ...

Turn the swiss roll tin onto the sugared greaseproof paper. Remove the tin and greaseproof paper from the bottom of the cake. While the cake is still warm, spread it sparingly with homemade ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

The Great British Bake Off‘s Josh Smalley has prepared a science-led chocolate and caramel Swiss roll recipe. Not only is it a perfect crowd-pleaser, it showcases some complex chemistry.

Mary Berry's gorgeous chocolate roulade is made without flour so ... A long, shallow sheet pan (or Swiss roll tin) is used to create a thin sponge cake sheet that is then cooled and spread with ...

Swiss rolls and yule logs are both rolled cake desserts, but for all that they have in common, they also have many ...