Strawberry jam roll

Ingredients

For the sponge

- 4 eggs

- 100 g caster sugar

- 100 g flour

- 1/2 teaspoon of baking powder

- 1 pinch of fine salt

For the cream

- 250 g mascarpone

- 10 cl single cream

- 1 sachet of vanilla sugar

For the filling

- 1 large handful of strawberries

- Our Organic Strawberry jam

Instructions

- Preheat the oven to 180°C.

- Put the mascarpone and the single cream in the freezer.

- Start by making the sponge. Separate the egg whites from the yolks. Beat the yolks with the sugar until pale. Add the sifted flour and baking powder and mix.

- In another bowl, whisk the whites to stiff peaks with a pinch of salt. Fold them gently into the previous mixture.

- Spread the batter over a baking tray lined with greaseproof paper. Bake for 10 minutes at 180°C.

- Dampen a clean tea towel and lay it flat on your work surface. Take out the sponge and turn it upside down onto the tea towel. Roll the sponge up on itself without removing the tea towel. Leave to cool.

- Make the mascarpone cream by combining the well-chilled cream and mascarpone in a bowl. Beat until the cream is completely smooth. Add the vanilla sugar.

- Unroll the cooled sponge on the work surface and spread over a thin layer of Organic Strawberry jam, then the mascarpone cream. Lay a few fresh strawberries, cut into pieces, along the length.

- Roll the sponge up, keeping it tight. Chill and serve at dessert or teatime.

For this roll, a strawberry jam with a high fruit content holds up better than a runnier preparation.