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 ...

Then while still warm, roll it up tightly from a short end with the sugared paper still inside. This will prevent the sponge from sticking to itself. Set the roll aside to cool. Once the sponge ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

Turn the swiss roll tin onto the sugared greaseproof paper. Remove the tin and greaseproof paper from the bottom of the cake. While the cake is still warm, spread it sparingly with homemade ...

This perfect chocolate and caramel Swiss roll recipe showcases complex chemistry, from protein foams to carbon dioxide fluff ...

The Great British Bake Off‘s Josh Smalley has prepared a science-led chocolate and caramel Swiss roll recipe. Not only is it a perfect crowd-pleaser, it showcases some complex chemistry.

Operated by Chong Yoke Cheng, 56, better known as Madam Chong, the stall sells the fluffiest kaya roll in Kuala Lumpur. Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app.

It's likely that the name changed over time, with someone eventually using the term "Swiss roll" by mistake. In 1872, a U.S.