A Genoise Sponge is perfect to use in a roll like this, but because of it's porous but firm texture it is equally fabulous as a base for trifles, tiramisu, multi-layered cakes in which the sponge soaks up various syrups and creams, and so much more.
The Genoise Swiss Roll is best left to sit in the fridge for a couple of hours to allow it to "set" before cutting, so it is perfect for making in the morning and serving at lunch or in the afternoon. If there is any left (don't think there will be) then I have had it the day after from the fridge and it has still been delightful.
My favourite jam to use is a deep berry jam which goes with the cream beautifully, but you can use whatever jam you like. I also include a small amount of honey in the cream to help stabilise it and add a tiny bit of sweetness.