A Swiss roll cake looks the business even though it's actually quite easy to ... Line and butter a 34cmx27cm/13½inx10¾in baking tray with a small lip. ... gently pour the mix into a lined baking.

This feather-light cake should be eaten freshly baked. 1. Preheat the oven. Whisk the egg whites until they form soft peaks; add the white sugar and whisk until the mixture forms stiff peaks. Now ...

I pour the batter into the prepared pan, smoothing it out evenly to the edges. It goes into the oven for 10 to 12 minutes, just until the surface springs back when lightly touched. 6.

Line the Swiss roll tin with baking parchment, then pour mixture into the tin and level the top. Bake for 10minutes or leave sponge is springy to the touch. Related articles.

Pour the batter evenly into the prepared tray and bake for 12 minutes on the middle rack of the oven. While the cake bakes, spread a clean tea towel on a flat surface and sprinkle it with the ...

4 eggs, separated into whites and yolks; 70g icing sugar; 1 tsp vanilla bean paste (or extract) 80g plain flour; 20g cocoa; 1 tsp baking powder; For the salted caramel: ...

Line a sheet pan with parchment paper and add spoonfuls of each color of batter until the sheet tray is filled without overflowing. Bake at 400 degrees for 8 minutes.

Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool. To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the ...