- 4 medium free range eggs
- 110g caster sugar, plus extra for dusting
- 75g self raising flour
- 400ml double cream, whipped
- 100g seedless raspberry jam
- 3 sprigs of mint
- 250g raspberries
- 250g strawberries
For the roulade sponge, preheat the oven to 190C/170C fan /Gas 5.
Line a 23x33cm (9x13in) Swiss roll tin with baking parchment.
Place the eggs, sugar into a bowl and whisk until very light, fluffy and thickened.
Add the flour to the mixture and fold in.
Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
Bake the sponge for 10-12 minutes or until just firm to the touch.
Wet a tea towel until slightly damp and put onto the work surface, cover with a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
Flip the sponge over onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
Whip the double cream in a bowl until soft peaks form when the whisk is removed.
To assemble the roulade, spread the jam over the cooled sponge, leaving a 2cm (1in) gap around the edge.
Spread half the whipped cream over the top of the jam.
Take the longest edge, then using the parchment paper and tea towel roll up the sponge quite tightly, making sure the filling stays inside.
Decorate by piping the remaining cream, and using whole strawberries, mint leaves, and raspberries.