Berry roulade

SERVES 8. PREPARE 6–8 MINS. COOK 10–15 MINS PLUS COOLING. 185 CALORIES 3 medium eggs 100g golden caster sugar plus extra for dusting 100g spelt flour ¾ tsp baking powder 200g raspberries 4 tbsp reduced-sugar raspberry jam

300g skyr or low-fat yoghurt IF YOU’RE celebrating, this is a treat that everyone can enjoy. Better still, it’s quick to prepare — just ensure you let it cool before adding the filling. Preheat the oven to 200°C/ gas mark 6. Line a shallow 23x32 cm Swiss roll tin with baking parchment. To make the sponge, place the eggs and sugar in a large bowl and whisk with an electric mixer for 6-8 minutes until very pale and thick enough to leave a trail on the surface when the whisk beaters are lifted. Tip the flour and baking powder into a sieve and sift over the whisked mixture. Fold in using a large metal spoon, cutting through the mixture until all traces of flour are gone. Using the back of a fork or spoon, crush 125g of the raspberries, then gently fold them through the mixture, so that they are evenly swirled. Pour the mixture into the tin, spreading evenly into the corners. Bake for 10-15 minutes, until the cake is firm to touch. Turn out onto a clean sheet of baking parchment sprinkled with a little extra caster sugar. Peel off and discard the old baking parchment and roll up the Swiss roll, beginning at the short end and using the baking parchment to help you so that the cake is completely enclosed in the paper. Allow to cool. When cool, unroll the sponge and spread with the raspberry conserve, spreading evenly and right up to the edges. Repeat with the skyr or low-fat yoghurt, then carefully re-roll the cake, using the paper to help. Trim the edges if this is required, then transfer to a plate and serve dusted with caster sugar and the remaining fresh raspberries. NOTE: Self-raising flour also works instead of the spelt flour and baking powder. Other seasonal berries will also work in place of the raspberries — try blackberries, blueberries or chopped strawberries.