Preheat the oven to 180°C. Line a large swiss roll tin with greaseproof paper. Cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour ...

Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl ...

For this recipe you will need a 38x25cm/15x10in Swiss roll tin. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 ...

Preheat the oven to 180°C/350°F/gas mark 4. Line a shallow 30.5cm x 20.5cm (12in x 8in) Swiss roll tin with oiled tin foil or parchment paper. Separate the eggs. Put the yolks into a bowl ...

Preheat the oven to 200C/400F/Gas six. Lightly grease a 33x23cm/13x9in Swiss roll tin, and line with non-stick paper or baking parchment. Push it into the corners to cover the whole surface.

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 ...

1. Heat your oven to 200C/Fan 180C/Gas 6. Line the base and sides of a 39 × 27 cm Swiss roll tin with baking paper and brush the paper with oil. 2. Melt the chocolate in a heatproof bowl over a ...

For the sponge rolls: Preheat the oven to 200°C. Line an 8" x 12" Swiss roll tin with greaseproof paper and set aside. In a bowl, mix all the ingredients with 30 ml of water and beat well.