Dessert: Here is a damn improved cake roll! A good idea for a fruity and sunny dessert that will also be perfect as a birthday cake guide :-) Easy to make, we leave you with our step by step recipe ...

2. Forming the roll Transfer the sponge onto a clean kitchen towel, peel off the parchment paper, and gently roll it along the longer side. Let it cool completely – this will keep the cake ...

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 ...

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 joconde sponge is a decorative almond-flavored sponge cake made in layers ... You will need a 33x23cm/13x9in Swiss roll tin and a free-standing food mixer. For the kirsch syrup, tip the sugar ...