Bring the eggs to room temperature. Then beat them with sugar on high speed for 5–7 minutes until the mixture is pale and ...

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 ...

A Swiss roll cake looks the business even though it's actually quite easy to make. This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime dessert. Feel free ...