GBBO Week 1 - swiss roll

I've decided to join in with The Great British Bake Off tag #GBBOlinkup here so hopefully most weeks I will post my creations from the show. One of the cakes featured this week was the humble swiss roll. I've never really thought about how you roll sponge but the key is using no marg/oil/butter in the ingredients and rolls whilst it is hot. Here is how I got on:

Ingredients:

3 eggs

75g self-raising flour

75g sugar

Butter/Margerine

Icing sugar

Vanilla essence

Jam

Method:

1. Beat the sugar and eggs until light and fluffy. Maybe because my eggs are from the garden and so are large, but how do you get it to go light and fluffy? I just beat it for a while to get some air into it.

2. Fold in the flour. Pretty simple, just make sure you don't have any clumps of flour floating about.

3. Pour into a lined and greased rectangle tin and bake at 200c for between 7-10 minutes. I took out at 7 1//2 minutes because I didn't have that much mixture.

4.Tip onto another sheet of greaseproof and with the paper still on start rolling! Roll it up nice and tight. I left it in this position until it cooled down a little. I ran out of paper at this point and had to make do with half greaseproof and half a cut-open brown paper bag haha. Did the trick though.

5. Once cooled spread buttercream and jam on the sponge leaving a gap round the edges.

6. Roll, peeling off the bottom greaseproof paper as you go. Maybe it would be better to take this off beforehand I don't know, this is just how I did it.

7. Admire.

My sponge was a little dense. Probably needed more flour or less eggs. The fillings all but disappeared as you can see below but I was using buttercream because we had no double cream so it was perhaps a little more runny. A lot did come out when I rolled it! Pretty pleased with my effort though. If anyone wants to join in you can add your post to this post.