I’m yet to meet anyone who can resist a swiss roll. It’s such a British classic, with endless variations and much easier to make than you might think. While I have a fondness for swiss rolls that simply contain a layer of jam, when I want something a bit more impressive, fresh cream and limoncello make an appearance, too. Adding a bit of oil to the sponge isn’t traditional, but I find it provides a bit of extra security against cracks when rolling.
