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. For the raspberry jam ...

Roll the Swiss roll from one of the short ends, starting with a tight turn to make a good round shape and keeping the sugared paper inside the roll. Set on a wire rack and leave to cool.

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 ...

When you’re ready to serve the Swiss roll, simply remove it from the freezer and let it thaw in the refrigerator for several hours or overnight. Yes! If stored correctly, you can make this Swiss ...