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 ...

Swiss rolls should be eaten within a few days of ... Instead, remove the sponge from the oven when it’s springy to the touch and just lightly golden-brown. Sprinkle some caster sugar over ...

This no-fuss jam recipe is quicker ... to use in the Swiss roll. Pour the remaining jam into hot, sterilised jars, seal, and set aside to cool. For the sponge, preheat the oven to 190C/170C ...