This no-fuss jam recipe is quicker and easier ... allow it to cool completely before rolling and use a clean, damp tea towel to guide the sponge as you roll it.

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 ...

Here is a tried-and-true recipe for strawberry sponge roll, which you can easily adapt using other favorite fruits. Ingredients: Sponge: Filling: Bring the eggs to room temperature. Then beat them ...

Spread the surface of the cake generously with the warm jam, then, using ... the roll for a few minutes. Then remove the cloth and gently transfer the jelly roll to a wire rack to cool. Recipe ...

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 ...

Sandwich the rounds of sponge cake together with homemade raspberry jam. If you use trifle sponges, sandwich them in pairs. Next, make the egg custard. You will need 500ml. Whisk the eggs with ...

Many trifle recipes involve less ... a lightly moist tea towel and roll it up from the short side. Leave the cake to cool and unroll the sponge, then add the jam and re-roll.

There’s no one better recipe to look to for a Victoria sponge cake than baking legend Mary Berry’s. This foolproof recipe sandwiches two tender cakes with a layer of strawberry jam and whipped ...

The classic Victoria sponge cake ... sweet combination of jam and either buttercream or whipped cream, this dessert is unarguably scrumptious. Nigella expressed in her recipe guidance: "This ...