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

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 ...

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 ...

Gently pour the mixture into the tin, giving the tin a little shake so the mixture finds its own level; gently push the mixture into the corners if necessary. Bake for 10-12 minutes, or until the ...