Swiss Roll

Ingredients:

 3 large eggs

75g caster sugar

75g self-raising flour

1 tsp vanilla extract

A pinch of salt

Jam of your choice — raspberry’s my go-to

Icing sugar, for dusting

Start pre heat your oven to 180°C Fan 200°C Electric, Gas mark 6. Line a Swiss roll tin — or any shallow rectangular tin — with parchment paper.

In your bowl, whisk the eggs and sugar together till they’re pale and fluffy — it should look like ribbon when you lift the whisk. Takes about five minutes, so you may have to put your back into it!

Once that’s done, gently sift in the flour and fold it through with a metal spoon. Don’t go whacking all the air out of it — gentle folds, like you’re tucking in a sleeping baby. Add the vanilla.

Pour the batter into your tin, spread it evenly, and bake for 8 to 10 minutes. It’ll be golden and springy to the touch.

Now here’s the magic bit. While it’s still warm, turn the sponge out onto a clean tea towel sprinkled with sugar. Peel off the paper, score one edge with a knife, then roll it up with the towel inside.

Leave it to cool just like that — it’ll remember its shape.

Once it’s cool, unroll it, spread a generous layer of Jam or Cream or even both — not too thick or it’ll ooze out — then roll it back up, nice and tight. Leave as it is or dust with icing sugar and admire your handiwork.

Slice your Swiss roll thick, pop a Melting Moment on the side, and there you go — tea-time perfection. If you’re feeling a bit extra, a dollop of whipped cream and a few berries won’t hurt.