including “Swiss Roll”, “Jelly Roll”, “Swiss Log Cake” or “Roll Cake”. It is a chocolate sponge cake rolled up with filling in between the layers. For full recipe details ...

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 ...

110g golden caster sugar, extra for rolling the Swiss Roll 2 eggs, lightly beaten 1 level tsp baking powder, sieved 110g self-raising flour filling: 150mls cream, whipped to stiff peaks 3 tbs ...

Jamie Oliver’s carrot cake Swiss roll recipe Ingredients ... gently unroll it. Spread the filling evenly across the surface and roll it back up. Place the cake on a serving platter, brush ...