Preheat the oven to 180°C. Line a large swiss roll tin with greaseproof paper. Cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour ...

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 ...

This Chocolate Swiss Roll Cake is a show-stopping ... While it may be tempting to use a larger half sheet pan, if you want a perfect pumpkin roll, I wouldn’t recommend it.

Line a 38x25cm/15x10in Swiss roll tin with baking parchment. In a large bowl, whisk together the eggs, sugar and half the vanilla seeds until very light, thick and fluffy. Fold in the sifted flour ...

Sift in half the flour and ... Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good ...

More than half of all Swiss cash in circulation, almost CHF50 billion ($56 billion), is held in CHF1,000 notes, though a significant part of those notes might be in other countries, according to ...