I have a few plastic folders where I seem to accumulate (shove) recipes I like the look of from magazines. Looking for a simple baking one I chose this because I had everything in the cupboard and it looked quite easy and yummy.

 Chocolate Swiss Roll from Prima magazine

• 3 large eggs
• 75 g/3 oz caster sugar
• 50 g/2 oz plain flour, sifted
• 25 g/1 oz cocoa, sifted, plus extra for dusting

Filling;

• 75 g/ 3 oz butter, softened
• 125 g/ 4 oz icing sugar, sifted
• 50 g/ 2 oz melted chocolate, cooled slightly
• 1 tbsp golden syrup
• 1 tbsp milk

Line a swiss roll tin with baking paper.

1. Preheat the oven to 220 c. In a large bowl over a pan of hot water, whisk eggs and sugar together until thick and creamy (about 5-10 minutes with an electric whisk). Gently fold in the flour and cocoa powder very gently. Then pour the mixture into the tin.
2. Bake for 10 minutes (or less), til springy to touch. Cover with a damp tea towel and leave to cool completely.Turn out onto a sheet of greaseproof paper dusted with cocoa.
3. To make the filling, beat butter til creamy then whisk in the icing sugar a little at a time. Then add the chocolate, golden syrup and milk. Spread over cake, then roll up, starting with the short end. Dust with more cocoa.

 I found that the sponge cooked quicker than I thought, next time I would give it 8 minutes and I think it would make a moister sponge. The buttercream was the tastiest one I have ever tasted and I have used it for a cake since, it was delicious.