The solution to this storage conundrum lies in a very unexpected place. After using your silicone baking mats, simply roll ...

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.

Carefully peel off the layer of baking paper attached to the sponge and allow the sponge to cool for a moment. Then while still warm, roll it up tightly from a short end with the sugared paper ...