Ingredients

• 3 Eggs
• 75 g Golden caster sugar
• 75 g Self-raising flour
• 75 g Raspberry jam
• 125 ml Arla Whipped cream
• 100 g Raspberries

Instructions

Step 1

Preheat the oven to 200C/400F/Gas 6. Grease and line a 9 inch x 12 inch Swiss roll tin.

Step 2

Whisk the eggs and sugar in a bowl until pale and fluffy. Fold in the flour to the eggs and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch.

Step 3

Remove from the oven and turn the sponge out onto another piece of greaseproof paper.

Step 4

For the filling, spread the strawberry jam onto the sponge and then spread with the whipped cream, leaving a small gap around the edges.

Step 5

Place a row of strawberries along one edge, lengthways. Roll the sponge to cover the strawberries and repeat the process until all of the strawberries have been used.

Step 6

Dust with icing sugar and serve.