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 ...

Grease and line a Swiss roll tin with baking parchment ... As soon as the sponge is cooked, turn it out onto the sheet of sugared paper and carefully peel off the lining paper.

To remove static cling from clothing, simply take a flat sheet of aluminum foil and rub it over the clothing. To remove static cling from clothing, simply take a flat sheet of aluminum foil and ...