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 ...

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 ...

from a recipe with cake and jelly. It's likely that the name changed over time, with someone eventually using the term "Swiss roll" by mistake. In 1872, a U.S. cookbook published a recipe under ...

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 ...

Few desserts can rival the elegance and indulgence of Chocolate Cake Swiss. With its soft, chocolatey sponge and creamy ...