This is a little fiddly to make, but looks great! Takes your stock standard Swiss roll to a new level. You can get even fancier by dividing your batter into more colours. If your mixture gets too runny you can chill one colour of stripes in the fridge before you add the next one.

3 eggs

1/3 c caster sugar (I use organic golden)

1/3 c flour + 1/2 Tbsp hot water

1/4 c flour + 2 Tbsp cocoa powder + 1/2 Tbsp hot water + 1 Tbsp milk

2 piping bags or plastic bags

1 1/2 c whipped cream mixed with 1/2 c jam of choice

Preheat oven to 180C. Line a swiss roll tin, approx 23 cm x 33 cm, with baking paper.

In a food processor or with an electric beater in a large bowl, whisk the eggs and sugar until thick, pale and doubled in volume. This will take at least 5 minutes and the mixture will leave a ribbon when the whisk is lifted.

Pour half the batter into another clean bowl. Sift in first measure of flour and fold in with 1/2 Tbsp hot water until just combined.

In the other bowl sift in second measure of flour with cocoa and fold in with the hot water and milk.

Transfer the two batters into piping bags (or plastic bags with a corner snipped off). Starting from the short end, pipe diagonal stripes of chocolate with spaces in between, then fill with vanilla stripes. Use up all your batter by going over the stripes.

Bake for around 8 minutes. Do not overbake.

Lay out a piece of baking paper on the benchtop. While still warm transfer the sponge onto the baking paper. Peel off the baking paper on top of the sponge. Trim each side with a sharp knife. Make a knife cut about 2.5 cm from the edge of the short end but not all the way through the sponge.

Start rolling the sponge from this end, using the baking paper underneath to keep it contained. Leave edge side down and wrapped in the paper until cooled.

Mix the whipped cream with the jam.

Unravel the sponge and spread the cream filling on it, leaving a little space on the edges. Re-roll the sponge and set onto a serving plate.