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 ...

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 ...

With enough to satisfy eight to ten people, it’s the perfect recipe for entertaining guests ... to 200C/400F/Gas 6 and getting a 33x23cm Swiss roll tin. Lightly grease and line it with non ...

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 ...