How to roll a swiss roll

1. Turn out the warm, cooked sponge onto baking paper dusted with cocoa powder or icing sugar, then peel off the top layer of baking paper and leave it to cool.

2. Spread the filling over the sponge, leaving a border.

3. Start at either the short or long edge and, using the baking paper to lift the edge of the sponge, make a short fold over the filling. Keep some tension in the paper to support the roll along its length and use your fingers at the ends to help make the first crease. Lift the baking paper up and forward to roll the sponge, using the paper to press gently down on it and keep the roll tight.

4. Sit the rolled cake on its seam, then remove the paper.