Line a large swiss roll tin with greaseproof paper. Cut to fit the bottom of the tin exactly. Brush the paper and sides of the tin with melted butter, dust with flour and caster sugar. Sieve the ...

Add the palm sugar and muddle for a minute until ... To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp ...

Preheat the oven to 190C/170C Fan/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking paper. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very pale, fluffy and thickened.