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 ...

Turn the swiss roll tin onto the sugared greaseproof paper. Remove the tin and greaseproof paper from the bottom of the cake. While the ... you with a searchable recipe database that would give ...

Unlike traditional Swiss Roll Cake recipes, there's no need to pre-roll the cake ... For the exterior of the cake to appear green, it's best to roll the cake with the skin side (brown side) facing up.

Recipes for Swiss roll can often be complicated but this one from the Hairy Bikers has a lemony twist and I found it a breeze to make. While it does take longer to make than a lot of other ...

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 ...

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