Swiss roll

Bake the sponge just until it springs back when lightly pressed; overbaking makes it dry and brittle. Turn it out while warm onto baking paper dusted with icing sugar, then roll it up with the paper inside and let it cool before unrolling to fill.

Roll the sponge while it is still warm and pliable, as soon as it comes out of the oven. Let it cool completely in that first roll, then unroll it gently, spread on the filling and roll it up again.

Keep it covered in the fridge if it has cream or another perishable filling, and eat it within two days. A jam-filled roll can be kept in an airtight container in a cool place for a few days.

Yes. Wrap the filled roll tightly in baking paper and then foil, or freeze slices in an airtight container, for up to a month. Defrost it overnight in the fridge; avoid refreezing it.

Raspberry or strawberry jam with lightly whipped cream is a classic combination. You can also use lemon curd, chocolate spread or whipped cream with fresh berries; spread the filling in a thin, even layer so the sponge rolls neatly.

The names often describe the same kind of thin sponge baked, filled and rolled. In the supplied figures, a Swiss roll has 380 kcal per 100 g, compared with 262 kcal for a sponge cake roll; recipes and fillings can change the difference.