This chocolate cake roll goes my various names, including “Swiss Roll”, “Jelly Roll”, “Swiss Log Cake” or “Roll Cake”. It is a chocolate sponge cake rolled up with filling in ...

The Great British Bake Off‘s Josh Smalley has prepared a science-led chocolate and caramel Swiss roll recipe. Not only is it a perfect crowd-pleaser, it showcases some complex chemistry.

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.

Using the amazing Heilala vanilla, topped with a drizzle of chocolate sauce, takes this dessert to the next level. It’s our Dad’s favourite but you definitely need a sweet tooth.