Tuesday saw me making my second-ever attempt at a chocolate swiss roll with a whipped cream filling. What is a swiss roll, you ask? You’re missing out, my friend, and should see what Paul Hollywood has to say on making them.

For me, two things were done incorrectly: 1) the eggs whites were whipped to soft peaks not stiff, 2) the pan was too large. If I had whipped the egg whites more and poured it all into an 8”x11” inch pan, I don’t think we would be having such a bummer of a conversa...