- preheat the oven to 180C/Gas4; line a 20cmx30cm Swiss roll tin with non-stick baking parchment, cutting into the corners to get a neat fit; using a sieve, sprinkle this with icing sugar
- beat the eggs, sugar and a pinch of salt with an electric whisk until you have a pale and light mixture that has quadrupled in volume – 10 minutes; when you reach this stage, the beaters will leave a ribbon when you hold them up from the mixture
- sieve the flour and baking powder and fold in carefully but thoroughly; pour into the prepared Swiss roll tin; tilt the tin to ensure the whole base is covered; bake in the middle of the oven for 15 minutes; once cooked, it is important to act quickly; lay a clean tea towel flat on a kitchen surface and cover it with a slightly smaller rectangle of baking parchment of the same shape; take the tray out of the oven and carefully lift the sponge out of the tin, holding it by the edges of the baking parchment
- place the sponge, exposed side down, on the baking parchment and carefully peel off the paper from the back of the cooked sponge
- start from one end of the paper and roll; when you come to the sponge, continue to roll it snugly, so that the sponge and paper are meshed together in a log shape; roll in the damp towel and let it stand for 10 minutes to cool and set while you make the filling
- beat the icing sugar, cream and vanilla extract until stiff; put it in the fridge until needed; once the sponge has had 10 minutes to cool off and slightly set, unroll it from its paper and tea towel, and spread a generous layer of strawberry jam all over the inside; spread the cream over the top of the strawberry jam; sprinkle over the fresh strawberries
- roll the sponge up again and don’t worry if it cracks a little; scatter the icing sugar all over the top and chill until needed; take the Swiss roll out of the fridge 10 minutes before serving for a lighter result
Servings 0