When I need a dessert that looks impressive but is secretly easy to make, I always go with this Chocolate Swiss Roll. It’s ...

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.

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 ...

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.

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 ...

Swiss-Chilean multimedia journalist with two ... I specialise in crafting multimedia into engaging narratives. We learn that vanilla comes at a high cost not just for consumers but also for ...