Alison: "So, for your first ever challenged, the judges would like you to make a Swiss roll. Your Swiss roll must be beautifully decorated."
Noel: "And your sponge must have an inlay design and be rolled of at least two different fillings, creating the perfect swirl."
Alison: "You have two hours."
Paul Hollywood: "The perfect Swiss roll is very hard to achieve. It should be round, not oval. And then of course, we want the perfect sponge. A Swiss roll sponge is quite malleable, actually. Beautifully soft. You don't want it to crack. And what we're asking for is an inlay into that sponge."
Iain (new baker): "So it's just equal parts Icing, sugar, flour, butter, egg white. Basically you draw all over a piece of paper and on top of that the sponge goes. So when it bakes, the inlay remains in the sponge."
Prue Leith: "It's important that the colors vibrant because you must be able to see it. We want something bold, full of color and full of flavor. Flavor is key - I want it to taste absolutely delicious, but I want it to be surprising too. People saying, gosh, this is their first week and look what they've done."
