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 tin ...

Preheat your oven to 180ºC/gas mark 4 and line a Swiss roll tin with parchment. Beat the eggs and sugar until they are thick and very pale. Sieve the flour into the bowl a third at a time. Gently fold ...