So let's start with baking - Swiss Roll!

An assortment of hens keeps us supplied with eggs. It's waste not want not round here so quite a bit of baking goes on.

My current favourite is Swiss Roll, mainly because it's dead easy but looks tricky.

So, to have a go:
Whisk three eggs with 75g (3oz) sugar until nice and fluffy.
Fold in 75g (3oz) self raising flour.
Pour into lined Swiss Roll tin and bake at 200c for 10 minutes.
Turn onto sugar coated grease proof paper and cool on a wire rack covered with a damp tea towel.
When cool, fill with cream and whatever else you fancy then roll.

Enjoy.

PS if it doesn't roll call it a Swiss Tube. Or if it collapses - put in individual glasses, add fruit and cream and call it whatever you like!