2. Forming the roll Transfer the sponge onto a clean kitchen towel, peel off the parchment paper, and gently roll it along ...

10. When ready to roll, remove the cloth and upturn the sponge on to a sheet of clingfilm on a work surface, dusted with icing sugar. Peel away the base layer of paper. Spread the mascarpone ...

There was my favorite Chinese sponge cake (sold by the slice at bakeries in Chinatown), in all stages of production. There were the sheets of cake, stacked in racks higher than my head. There, a bowl ...

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 ...

Mix in dry ingredients, gently stirring until batter is smooth. Pour into greased jelly-roll pan lined with greased wax paper. (I use a cookie sheet that has sides.) Bake at 375 degrees for 12 ...

Preheat your oven to 180°C. Line a swiss roll tin with parchment. To make the sponge beat the eggs and sugar until light and fluffy. Fold in the flour gently. Scoop the mixture into the prepared tin.