For this recipe you will need a 38x25cm/15x10in Swiss roll tin. For the raspberry jam, heat the raspberries, sugar and 3 tablespoons water in a large, heavy-based saucepan over a low heat for 2-3 ...

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. Put the eggs, 115g/4oz sugar and the lemon zest in a heatproof bowl ...

Preheat the oven to 180°C. Line a large swiss roll tin with greaseproof paper. Cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour ...

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.

Heat the oven to 180°C (160°C fan) mark 4. Lightly grease and line a Swiss roll tin with baking parchment. Sprinkle the extra caster sugar on a large piece of baking parchment, twice the size of ...

For the sponge rolls: Preheat the oven to 200°C. Line an 8" x 12" Swiss roll tin with greaseproof paper and set aside. In a bowl, mix all the ingredients with 30 ml of water and beat well.