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 ...

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

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 ...

Line a Swiss roll tin with parchment ... As well as creating a more streamlined design for recipe content, we’ve added lots of new features to make your food experience the best it can possibly ...