Cake rolls are the perfect mix of simple and impressive. Soft, fluffy cake wrapped around a creamy filling — they’re as fun ...

A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices. Bake ...

Recipes for Swiss roll can often be complicated but this one from the Hairy Bikers has a lemony twist and I found it a breeze to make. While it does take longer to make than a lot of other ...

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 ...

It's likely that the name changed over time, with someone eventually using the term "Swiss roll" by mistake. In 1872, a U.S. cookbook published a recipe under this name, and it seems to have stuck.

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.

Arrange the raspberries on the Swiss roll as shown in the photo. The roll can be kept in the fridge for about a day. Feast on delicious recipes and eat your way across the island with the best ...

For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm/9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. However, you could always halve ...