2. Forming the roll Transfer the sponge onto a clean kitchen towel, peel off the parchment paper, and gently roll it along the longer side. Let it cool completely – this will keep the cake ...

For this recipe you will need a 38x25cm/15x10in ... With the longest edge of the sponge facing you, roll up the sponge firmly but gently in the tea towel, making the roll as tight as you can.

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 ...

For the sponge rolls: Preheat the oven to 200°C. Line an 8" x 12" Swiss roll tin with greaseproof paper and set aside. In a bowl, mix all the ingredients with 30 ml of water and beat well.

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 ...

Sharing this recipe on his official website ... Use one end of the tea towel to roll the sponge up, keeping the towel inside the roll to help the cake maintain its shape as it cools.

Nigella’s recipe notes said: “This is the Victoria sponge I’ve been making for decades. “I don’t advise making this in advance, as it stales quickly. As with so many simple pleasures ...