James Martin's retro Swiss roll

With many of us learning to bake during lockdown, classic cakes and recipes are having a resurgence in popularity. James is showing us one of his favourite retro desserts - a swiss roll that's great with a cuppa or as a summer pudding.

Swiss roll

Serves: 8

Ingredients

5 medium eggs

125g caster sugar

125g plain flour

To decorate

300ml double cream, whipped

1 tbsp vanilla bean paste

200g strawberries, blitzed

1 tbsp caster sugar

A few extra berries dipped in caramel

Method

• Preheat the oven to Fan 180C. Line a 22 x 32 cm tin with baking paper

• Whisk the eggs and sugar to a ribbon stage (this will take 5-6 minutes) and fold in the flour. Pour into the tin and level out. Bake for 10 to 12 minutes and then leave to cool.

• Turn the sponge out onto a damp tea towel sprinkled in caster sugar and remove the paper

• Spread the blitzed berries all over the sponge then cover with the whipped cream and roll up tightly. Pop onto a large platter.

• To decorate, pipe over the rest of the cream and dot with berries