Learn how to make the easiest and most delicious vanilla Swiss cake roll that melts in your mouth! This cake is incredibly soft and creamy, perfect for any occasion. If you prefer not to use vanilla ...

Turn the swiss roll tin onto the sugared greaseproof paper ... (If using an electric mixer, no heat is required.) Add the water and vanilla essence. Sieve in about one-third of the flour at ...

This Chocolate Swiss Roll Cake is a show-stopping ... In a separate bowl, beat egg yolks and vanilla on medium speed of an electric mixer. Gradually add remaining 1/3 cup of sugar; continue ...

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 ...

Line a 38x25cm/15x10in Swiss roll tin with baking parchment. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour ...

Melt the butter, add the golden syrup and pure vanilla extract, stir in the castor sugar and oatmeal and mix well. Spread into a large Swiss roll tin and bake in a preheated moderate oven (on low ...

Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.