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Lovely and light, scrumptiously pretty, this dessert is totally adaptable and works well with lots of other flavour combinations.
150g caster sugar + a little extra for sprinkling
3 eggs separated
100g S/R Flour
20g melted butter
1 tbsp vanilla extract
400ml double cream
4 crunchie bars (bashed into splinters)
3 tbsp sieved raspberry jam
18 strawberries sliced

You will also need a 30 x 24 cm greased and lined Swiss roll tin

Preheat the oven to 180˚c

Whisk the egg whites until you have a soft peak stage, gradually whisk in the 120g caster sugar, in a different bowl whisk together the egg yolks and remaining sugar until very light and fluffy, fold in the flour to the yolks, next fold in the egg whites, finally really carefully fold in the butter and vanilla.

Spoon into the prepared tin. Spread level with a palate knife.

Bake in a preheated oven for 10-12 minutes. Turn out onto a wire rack covered with a clean dry tea-towel sprinkled with caster sugar. Leave the parchment attached and cover with a second damp tea-towel until cooled.

Whip the double cream and fold in 2 tbsps of the sieved jam. Spread the remaining jam over the cold sponge followed by the cream, reserving a little for decoration. Sprinkle with the Crunchie pieces and two thirds of the strawberries. Roll towards you.

Spoon the remaining cream into a piping bag fitted with a large star nozzle and pipe swirls onto the Swiss roll. Decorate with the remaining strawberries.

*I sprinkled mine with a little chocolate vermicelli but you could reserve a little of the crunchie pieces to decorate.