Tasty Swiss Roll
This recipe is from my brother's girlfriend in America. It's dairy-free without even trying which is a bit of a bonus. Then of course once you get to the icing part you have to be a little inventive. Try making a butter icing (using oil-based margarine) and mixing it with a tin of boysenberries or raspberries which you've lightly blended in the food processor.

100g flour
1/4 teaspoon salt
1 teaspoon baking powder
5 eggs
180g sugar
1 teaspoon vanilla essence
2 tablespoons boiling water
4 tablespoons cocoa

Filling
icing or anything else you like

Sieve together the flour, salt, cocoa and baking powder. Beat the eggs and sugar together very well (about 10 minutes), then gently fold in the flour mixture. Add the vanilla essence and boiling water.

Pour the mixture into a greased tin, 38 cm x 25 cm, which has been lined with buttered grease-proof paper. Bake at 200°C for 12-15 minutes.

Turn the cake on to a damp tea towel that has been sprinkled with sugar. Trim the edges of the cake, then roll it up with the tea towel. Cool it, unroll it gently, removing the tea towel, and fill the cake with icing or the filling of your choice. Then gently roll up the cake again.