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 ...

Obviously a large marshmallow on top of a cookie makes the perfect top hat. Once it's covered in chocolate and adorned with ...

This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk. Preheat the oven to 220C ...