Lemons always taste like summer and vacation to me. One of my favorite recipes with this citrus fruit is this lemon swiss roll. It has a light dough and a creamy filling that is simply delicious. Try ...

Swiss roll is made by rolling a thin sheet of sponge cake spread with jam into a log shape. Usually served in slices, the result is a spiral of cake layered with jam. Variations can include ...

Place each color of batter into a separate pastry bag and snip the tips. Pipe the batter onto the prepared baking pan in a ...

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.

Preheat oven to 400° Grease (or spray) a 10″ x 15″ cookie sheet pan (aka jelly roll pan) that has sides. Place a piece of parchment paper in the pan, with the paper going up the sides ...

Place rolls on cooling rack set over a rimmed baking sheet and pour or spoon chocolate coating over rolls. Place in fridge until set, about 15 minutes. Decorate with dollops of reserved cream.

Make dough with the ingredients and roll out thin rotis and semi-cook them. Although it is quite easy to make, it is a lengthy process. So, it is advisable to make these sheets is advance and ...

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 ...