Strawberry Roulade

Method

1) Pre-heat over to gas mark 5. Grease and line a 23 x 33 cm tin/roasting tin

2) Beat the eggs and sugar with an electric whisk until foamy and fluffy

3) With a metal spoon gently mix in the water (this helps the sponge to not crack when rolling)

4) Sift the flour and salt into the mix and fold gently until combined

5) Pour the mixture into the prepared tin and level. Bake for 10-15 minutes until the sponge has shrunk a little and feels springy to touch

6) Remove from oven and after a few minutes dust with icing sugar and turn out onto a tea towel. Remove the grease proof paper and whilst still warm roll with the help of the tea towel into shape and leave it to cool

7) Once cooled, gently unfold and spread jam and sliced strawberries and roll back up again.

8) Finally dust with icing sugar and decorate with fresh strawberries