This is a really easy, fresh Swiss roll cake but it looks dead impressive. Preheat the oven to 200C/400F/Gas 6. Grease and line a 33cm x 23cm/13in x 9in Swiss roll tin with buttered baking parchment.
Cut the Swiss rolls into 1cm/½in slices ... Use any offcuts or extra slices to plug gaps between the rolls, squishing the cake in to cover any holes. Use a pastry brush to dab the sponge with ...
Results that may be inaccessible to you are currently showing.
Hide inaccessible results
Feedback