This lighter-than-air sponge can be enjoyed without feeling guilty.

Ingredients: (Serves 8)

• 3 eggs
• 115 g/4 oz caster sugar
• 85 g/3 oz plain flour
• 28 g/1 oz cocoa powder
• 1 tablespoon hot water
• 340 ml/12 fl oz whipping cream
• 1 tablespoon icing sugar
• Few drops vanilla extract
• 175 g/6 oz mixed blueberries, raspberries, and cherries
• 6 tablespoons chocolate spread

Method:

Preheat the oven to 220ºC/425ºF/Gas mark 7. Grease a 33 x 23-cm/13 x 9-inch Swiss roll tin and line with parchment paper. Combine the eggs and sugar in a bowl and beat with an electric whisk until pale and thick. Sift in the flour and cocoa and slowly add the hot water. Fold the mixture with a large metal spoon using a figure of 8 movement. Spoon the batter into the tin and bake for 8 to 10 minutes until well risen.

Turn the cake onto a sheet of parchment paper. Trim the edges of the cake using a sharp knife, then carefully roll up the cake with the paper on the inside. Transfer the roll to a wire rack to cool. Combine the cream, icing sugar and vanilla in a bowl and beat with an electric whisk until soft peaks form.

Divide the whipped cream between 2 bowls. Roughly chop half of the fruit and stir into 1 of the bowls of cream. Unroll the cake, remove the parchment paper and spread with chocolate spread. Top with the fruit-filled cream, carefully roll up and transfer to a serving plate. Spread the second bowl of cream over the Swiss roll and decorate with the remaining berries.