3 eggs

85g caster sugar, plus 1 tbsp

85g flour

1 tsp baking powder

1 tsp vanilla extract

 For the filling:

1 tsp vanilla extract

284ml pot double cream

250g strawberries, chopped

5 tbsp Homecook® Strawberry Conserve

 To serve:

Icing sugar, for dusting

Mint leaves, to garnish

Whole strawberries

 Method

1. Preheat oven to 200°C/gas mark 6. Grease and line a Swiss roll tin with non-stick parchment paper.

2. Beat together the eggs and 85g of caster sugar in a large bowl for about five minutes, until thick and light. Sift in the flour and baking powder, and gently fold to combine. Then fold in the vanilla extract.

3. Pour the mixture into the prepared tin, and tilt the tin to level the mixture. Bake for 12-15 minutes until just golden and springy to the touch. Leave to stand for 4-5 minutes in the pan.

4. Place a sheet of parchment paper on the counter and sprinkle with a tablespoon of caster sugar. Turn out the sponge onto the paper and roll the sponge and paper up together. Leave aside to cool completely.

5. Add the vanilla to the cream and whip until soft peaks form, then gently fold in the chopped strawberries.

6. Once cooled, unroll the sponge. Spread with the Homecook® Strawberry Conserve, then the cream mixture, and gently re-roll. Serve with a dusting of icing sugar and decorated with mint leaves and whole strawberries.