Follow our step-by-step guide to rolling the perfect peach, cream and raspberry sponge roulade or Swiss roll
The flavours of the traditional biscuit are turned into a Swiss roll, with added nutmeg, cinnamon, banana in the sponge and a touch of fig jam
Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone
With it's light, lemony taste, this is will become everyone's summer favourite in no time
There's no need to say 'no' to this fruity roulade, whisked sponges are famously low in fat – especially if you use yogurt instead of cream
This jam roly-poly is simple to make, comforting and sure to bring back memories of traditional school dinners
Paul Hollywood's sumptuous chocolate, raspberry and cream sponge falls somewhere between a Yule log and Swiss roll. Add a drop of Drambuie for a cheeky adult twist
There's nothing more comforting than a nursery pud, and this recipe combines two favourites in one
Give the classic chocolate Bûche a makeover with festive flavours of ginger, cinnamon, treacle and golden syrup and creamy butter icing
A classic treat, and impressive to boot, looks beautiful served at a dinner party. By Gary Rhodes
