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 ...

density, and the ratios of creme to cake, Ho Hos seem to largely be the midpoint between pricier, richer Yodels and ...

Our ordinary guy and Social Media Editor, Tom Murray, tried his luck at tackling the week's technical challenge of making mini chocolate swiss rolls. Did he do well or was it a total disaster?