Master the swirl with this classic bake. "Obviously, in a Swiss roll, you always want to have a beautiful swirl. It is not difficult to get it right, just remember a few key things as you do it," says ...

Preheat the oven to 160°C fan. Line a 25cm x 38cm Swiss roll tin with non-stick baking paper. Put the eggs and sugar in a large bowl. Using an electric hand mixer or a stand mixer fitted with the ...

Carefully flip the Swiss roll tin on top of the baking paper, then remove the tin and carefully peel the lining baking paper from the bottom of the sponge. With the help of the dampened tea towel, ...

A Swiss roll can be tricky to master, but it couldn't be easier with James Martin's "impressive" recipe with macarons and meringue. Sharing his recipe on this morning’s episode of James Martin’s ...

"Surprisingly the Swiss Roll did not originate in Switzerland but instead is more likely to have roots in other European countries. As the cake spread across the world it has taken on many names and ...

Mary Berry's gorgeous chocolate roulade is made without flour so it's light as a feather. Add berries to the whipped cream filling to make a decadent gluten-free dessert. Swiss rolls should be eaten ...