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 ...

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 ...

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 ...

Chocolate dessert fans—this Swiss roll will not only satisfy those decadent dessert cravings, but will make you look like a ...

It's likely that the name changed over time, with someone eventually using the term "Swiss roll" by mistake. In 1872, a U.S.

Chocolate Swiss roll cake next to vanilla and fruit Swiss roll cake - Westend61/Getty Images Swiss Rolls, and HoHos, and Yodels, oh my! On the surface, it might seem like these three sweet ...

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. Silky Swiss chard ... toasted roll—proves his point.

Our ordinary guy and Social Media Editor, Tom Murray, tried his luck at tackling the week's technical challenge of making mini chocolate swiss rolls. Did he do well or was it a total disaster?

Preheat the oven to 180°C/350°F/gas mark 4. Line a shallow 30.5cm x 20.5cm (12in x 8in) Swiss roll tin with oiled tin foil or parchment paper. Separate the eggs. Put the yolks into a bowl ...