If you want light, fluffy Swiss rolls that defy gravity, try Martha Stewart's surprising ingredient swap that gets delicious results.

Joanna Gaines' mother-in-law, Bevie, has made this chocolate cake roll for 35 years. Bevie shows Gaines—and us—all her tricks for chocolate roll success. If cake rolls are too fussy for you, use the ...

Defining sponge cake can get a little — forgive us — spongy. Never up for debate is the centrality of egg, sugar, and flour. It's also, as made clear by the name, meant to be light and airy. Sometimes ...

Rhubarb jam and a light mascarpone cream fill this deliciously spiced sponge cake roll. You also have the option to add fun or fanciful designs to the outside of your cake. Heather’s Springtime ...

Preheat oven to 350 degrees F. Line a 15-by-10-inch jellyroll pan (or cookie sheet with sides) with wax paper and spray with cooking spray (cooking spray with flour in it for baking works great). Beat ...

Pre-heat oven to 180 degrees celsius. Line a tray with baking paper, spray with vegetable oil spray and rub over with your hands so that it has a complete light covering of oil. Whip egg whites until ...