Ingredients

• 4 medium free-range eggs
• 110g/4oz caster sugar
• plus extra for dusting
• 1 vanilla pod
• seeds only
• 75g/2½oz self-raising flour
• 200ml/7fl oz double cream
• 1 tsp vanilla extract
• 200g/7oz whole blackberries
• 250g/9oz blackberries
• 100g/3½oz caster sugar
• icing sugar
• to serve

Directions

• For the Swiss roll sponge
• preheat the oven to 190C/375F/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment.
• Place the eggs
• sugar and vanilla seeds into a bowl and whisk until very light
• fluffy and thickened.
• Sift the flour over the mixture and fold in.
• Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread.
• Bake the sponge for 10-12 minutes
• or until just firm to the touch.
• Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar
• Flip the sponge over onto the parchment paper
• then peel off the parchment on the bottom of the sponge. Set aside to cool slightly.
• Whip the double cream with the vanilla extract in a bowl until soft peaks form when the whisk is removed.
• For the blackberry compôte
• place the blackberries
• sugar and four tablespoons of water in a small saucepan and simmer for five minutes
• then leave it to cool and thicken.
• To assemble the Swiss roll
• spread the blackberry compôte over the cooled sponge
• leaving a 2cm/1in gap around the edge.
• Spread the whipped cream over the top of the jam and then sprinkle over the whole blackberries.
• Take the longest edge
• then using the parchment paper underneath to start it off
• roll up the sponge quite tightly
• making sure the filling stays inside. Roll the sponge off the parchment
• dust with extra caster sugar and cut into slices to serve.