When I need a dessert that looks impressive but is secretly easy to make, I always go with this Chocolate Swiss Roll. It’s soft, chocolatey, and filled with pillowy whipped cream that’s just sweet ...

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.

(The flavour gets better the ... Grease and line a 23 x 33cm/9in x 13in Swiss roll tin or small roasting tin with greaseproof paper. Beat the eggs, sugar and vanilla in large bowl with an electric ...

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.