This log-shaped cake with a spiral of jam in its center is a real family favorite. This version includes fresh raspberries for an extra fruity, juicy treat. It is best served on the day it is made.

Ingredients: (Serves 8-10)

• 3 eggs
• 140 g/5 oz caster sugar, plus extra for sprinkling
• 60 g/2 oz self-raising flour
• 1 tablespoon ground almonds
• Icing sugar, to dust
• 4 tablespoons raspberry jam
• 200 g/7 oz fresh raspberries, plus extra to serve

Method:

Preheat the oven to 425ºC/220ºF/Gas mark 7. Grease a 22 x 32 -cm /9 x 13-inch swiss roll tin and line the bottom. Whisk the eggs and sugar for about 10 minutes until the mixture is thick and pale and leaves a trail when the whisk is lifted. Sift the flour over the egg mixture, add the almonds and fold together. Turn the mixture into the prepared tin, easing it into the corners. Bake for about 10 minutes until golden and starting to shink from the edges of the tin. Remove from oven. Meanwhile, lay a piece of greaseproof paper (slightly larger than the tin) on the work surface and sprinkle thickly with icing sugar.

Turn out the cooked cake onto the sugar-dusted paper, peel off the lining paper and snip off the cake corners to make it easier to roll. Spread jam over the top of the hot cake, sprinkle the raspberries on top then roll up tightly using the greaseproof paper. Leave to stand for about 5 minutes. Transfer the roll to a wire rack to cool completely. Serve dusted with icing sugar and more raspberries.