Creating the perfect Chocolate Swiss Roll may seem daunting, but this foolproof recipe via Recipes by Clare balances ...

Cake rolls are a fun change from the usual layer cakes and cupcakes. They bake fast, cool quickly, and fill easily with ...

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 ...

Take the longest edge of the sponge and using the baking paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with ...

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.