INSPIRED BY CHEF GORDON RAMSEY @bbc good food magazines

I adapted my own recipe, taking hints from a famous rolled cake shop. I used Hiraide brand canola oil and the cake turned out a pretty yellow and looked and tasted delicious! It didn't have a funny taste like some vegetable oils, and it was lighter than ones with butter. This recipe is a keeper.If you overbeat the meringue, it's hard to mix into the egg yolk batter, and you end up kneading it in,rather than folding. You may not need to use all of the cream. Recipe by Miiyu

This cake roll is light and moist and delicately flavored with fresh rasberries. It's filled and frosted with a creamy whipped white chocolate ganache for a not to sweet fresh tasting cake

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This sponge cake holds its shape even though it uses less flour than usual, and has a melt in your mouth texture.I reduced the condensed milk in the original recipe to make it less sweet.Beat the egg whites until it becomes a rather soft and loose meringue. If you have a stiff meringue, it will be difficult to stir into the egg yolk mixture, and you may lose the air bubbles.When mixing the meringue with the egg yolk mixture, fold in gently and quickly until evenly combined. Do not mix vigorously. Recipe by Miiyu

INSPIRED BY BBC GOOD FOOD MAGAZINES

I wanted to use the sauce that won the Philadelphia cream cheese recipe contest to make an easy dessert with fruit, that also didn't require much preparation.Use whatever fruit you like. Recipe by Yukirinrin

I like raisins and cream cheese, so I made a snack bread with them.As I wrote in step 5, when the weather is warm the filling is easier to handle if you chill it in the refrigerator.The dough is on the soft side, so handle it carefully.This is delicious made with raisins soaked in rum too. Recipe by putimiko

From: Pinterest

I wanted to make a swiss roll with a double punch of chocolate.For Step 2, start mixing the chocolate into the cream as soon as it's poured in so that it doesn't harden.For Step 6, by pouring in just 1/3 of the meringue to begin with, the mixture will gradually become nice and smooth.For Step 10, make sure the better looking side of the sponge is on the bottom. Recipe by bvivid

I like this chicken roulade since I was a kid, now my children love it too. Easy to make and can be stored in the freezer.