Swiss rolls and yule logs are both rolled cake desserts, but for all that they have in common, they also have many differences that set them apart. News Today's news ...

Swiss rolls are long, rolled-up cakes, just like their name suggests. They consist of two layers -- the cake and the filling -- but because of the way they're rolled up, it appears as if there are ...

Swiss roll is made by rolling a thin sheet of sponge cake spread with jam into a log shape. Usually served in slices, the result is a spiral of cake layered with jam. Variations can include ...

50g plain flour; 55g potato flour or cornflour; 6 egg yolks; 30g vanilla sugar; the zest of 1 lemon; 30g caster sugar; 4 egg whites; 150g raspberry and blackberry preserve (Highgrove brand) ...

Swiss roll is basically a light and fluffy sponge cake rolled up with a filling of jam, cream or chocolate smeared inside it and dusted with icing sugar or sometimes even coconut. It is also known as ...

This no-fuss jam recipe is quicker and easier to make than traditional jam and works a treat in a Swiss roll. For this recipe you will need a 38x25cm/15x10in Swiss roll tin.

Tips. Having your eggs at room temperature will allow them to whip up to their fullest volume. If you have fridge-cold eggs, simply immerse them, in their shells, in a cup of warm water for 5 minutes.

Out of the boxes, the other six don't look too dissimilar, just visibly more sugar on the top of the rolls from Sainsbury's and M&S. They're all a pretty standard log roll shape, with varying ...

Ingredients Four eggs. 115g caster sugar, plus extra to dust. One vanilla pod, seeds only (or half teaspoon vanilla bean paste) 75g self-raising flour ...