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

2. Forming the roll Transfer the sponge onto a clean kitchen towel, peel off the parchment paper, and gently roll it along the longer side. Let it cool completely – this will keep the cake ...

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 ...

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.

Carefully peel off the parchment paper. Use one end of the tea towel to roll the sponge up, keeping the towel inside the roll to help the cake maintain its shape as it cools. Break half of the ...

onto the cocoa mixture and peel off the parchment paper from the baked sponge. Roll up in the parchment and cool completely. Boil the lime zest and juice with the sugar to a syrup. Add the cream ...