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.

3. Brush the swiss roll with the melted chocolate, reserve the rest to remelt for the base later. Put the bowl in the freezer for roughly 20 minutes. 4. Soften the salted caramel ice cream ...