Creating the perfect Chocolate Swiss Roll may seem daunting, but this foolproof recipe via Recipes by Clare balances ...

Then I stir in the vanilla extract. I gently fold the dry ... If you’ve never tried a Swiss roll before, this is the one to start with. And if you have? Well, you’ll probably agree—it ...

leaving a little extra parchment sticking out each end of the tin which you can use to take the Swiss Roll out after it is baked. Cream the butter, vanilla and sugar until it is light and fluffy.

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 ...

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.

James is showing us one of his favourite retro desserts - a swiss roll that's great with a cuppa or as a summer pudding. Whisk the eggs and sugar to a ribbon stage (this will take 5-6 minutes ...

Whip cream with vanilla essence and icing sugar ... place on a cake platter and spread the rest of the cream over the Swiss roll. Decorate with strawberries and cool before serving.

As our favourite chocolate sponge hits Marks and Spencer’s shelves with a creepy Halloween twist, Juliet Sear is in the kitchen ready to show us how to give your own chocolate Swiss roll a ...