- 4 free-range eggs
- 115g/4oz caster sugar, plus extra to dust
- 1 vanilla pod, seeds only
- 75g/3oz self-raising flour
- 200ml/7fl oz double cream
- 1 tsp vanilla extract
- 200g/7oz raspberries
- 150g/5½oz caster sugar
- ½ lemon, zest and juice
- 350g/12oz raspberries
- For the sponge, preheat the oven to 190C/375F/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
- Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened.
- Sift the flour over the mixture and fold in carefully.
- 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.
- Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.
- Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
- Whip the double cream to soft peaks with the vanilla extract.
- For the raspberry jam, heat a frying pan until hot, then add the sugar, lemon zest and juice and cook for 3-4 minutes until the sugar has dissolved and thickened slightly.
- Add the raspberries to the pan, mix well and cook the jam for a further 3-5 minutes until thick. Remove the pan from the heat and set aside to cool.
- To assemble the roll, spread the raspberry jam over the cooled sponge, leaving a 2cm/1in gap around the edge.
- Spread the whipped cream over the top then sprinkle over the whole raspberries.
- Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside.
- Roll the sponge off the parchment, dust with extra caster sugar and cut into slices to serve.