I have a pretty awesome recipe myself, but first I thought I'd see how Mrs B does it.
INGREDIENTS - 2 eggs
4oz of flour
4 oz of castor sugar
1 teaspoonful of baking-powder
a little warm jam.
Sieve the flour and baking-powder. Whisk the eggs and sugar until creamy, stir the flour lightly in, turn into a greased tin and bake in a hot oven. Turn out upside down on to a sugared paper, spread on the jam, and roll up firmly.
For my recipe I actually modified a Buche de Noel recipe so I'll give you that instead.
BUCHE DE NOEL
INGREDIENTS - 1/2 cup of flour
3 tablespoonfuls of cornflour
1 teaspoonful of baking powder
1/2 cup of castor sugar
1/2 tablespoonful of cocoa (I omitted this for the Swiss roll)
2 tablespoonfuls of hot water
1/2 cup of cream, whipped (I used raspberry jam instead)
METHOD - Preheat oven to 190 oC. Sift the flours and baking powder. Separate the eggs, placing whites in a mixing bowl, and beat until stiff. Gradually add the sugar 1 tablespoon at a time and beat well after each addition. Add egg yolks and beat until mixture will form a figure 8 and resembles thick cream. Using a tablespoon, fold in the flour very lightly. If very thick, add the water. DO NOT OVER MIX. Pour into a baking tray lined with lightly sugared baking paper, and bake for 12-15 minutes. Turn baked sponge onto a tea-towel, remove paper, trim sides if needed and roll up towel and cake together. Allow to stand for 2 minutes. When cool, unroll gently, spread with cream and re-roll without the tea-towel. Cover with Chocolate Butter Cream.
CHOCOLATE BUTTER CREAM
INGREDIENTS - 30g of butter
125g of chocolate
METHOD - Stir the chocolate and butter over a double boiler until chocolate has melted. Spread over the log, mark with a fork to represent 'bark', spread over the ends as well. Refrigerate until required, dust with icing sugar before serving. Serve with chocolate leaves if desired.