Whisk with an electric whisk until the mixture ... Using a sharp knife, cut off the crusty edges from the two long sides. Roll the Swiss roll from one of the short ends, starting with a tight ...

Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale.

Whisk the mixture until it is light and fluffy ... on the work top and sprinkle it evenly with caster sugar. Turn the swiss roll tin onto the sugared greaseproof paper. Remove the tin and ...

Whisk to soft peaks before adding half the caster ... The post Tilly Pamment’s nostalgic Swiss roll recipe appeared first on Homes To Love.

Line a Swiss roll tin with parchment, the tins are usually 9 x 13 inches and about 2 inches deep. Preheat your oven to 180ºC/gas mark 4. Melt the chocolate and set aside to cool slightly.