This perfect chocolate and caramel Swiss roll recipe showcases complex chemistry, from protein foams to carbon dioxide fluff ...

After attempting to make a Swiss roll only once with James Martin’s recipe, I felt like I was more prepared when it came to the rolling element. To make the sponge and lemon butter icing ...

Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Once the sponge ...

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.

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