Freshly whipped cream and jam Swiss roll

So yes...I've jumped on the The Great British Bakeoff bandwagon and decided to give a go at the great British Classic Swiss roll. My verdict: it's a lot simpler than I thought it'd be. 

It's all about whisking in a lot of voluptuous air into the 3 eggs and 75grams of caster sugar and simply folding in 75grams of sifted self raising flour. The batter looks gorgeously light and airy and is baked in a preheated oven at gas mark 6. It only takes about 7 minutes to bake in a standard Swiss roll tin ( by the time you've got a greaseproof paper sprinkled with some caster sugar to turn your cake out onto and done a bit of washing up...7min are gone!).

Once it's baked, all you have to do is turn it out onto the sugared paper and roll it up, let it cool, whipp up some cream, lather it on with a good helping of jam and hey presto, it's done. 

It was simply scrumptious! Go on and give it a go... I did. Now I've mastered this recipe, the great thing is that I know I can mix it up....how does chocolate and chestnut sound with lashings of cream...or a zesty zingy lemony swissroll...the possibilities are endless and I can't wait to try them out.