Cracked cake

My Swiss roll came out as more of a Swiss fold, really...

It might possibly have worked if the tin had been less warped and if I'd spread the mixture out more carefully (though it was pretty runny, and I thought it had found its own level); as it was, the sponge ended up much too thick in the middle and very thin at one end, so it was obvious that it wasn't going to roll up. It didn't.