Ingredients

Steps

• Preheat the oven to 200°C and grease and line a 23cm x 30cm Swiss roll tin.
• Whisk the eggs and sugar in a bowl until the mixture is pale and fluffy.
• Fold in the flour, spoon into the tin, and bake for 7–10 minutes until springy.
• Turn the sponge out onto a new piece of greaseproof paper.
• Spread the jam and then the whipped cream over the sponge, leaving a small border.
• Arrange a row of raspberries along one edge and roll the sponge until all fruit is used.
• Dust the roll with icing sugar before serving.