Rose water sponge roll with strawberries & cream

Serves 8 1½ tsp rose water

3-4 fresh roses, flower heads only 1 tbsp sunflower oil, plus extra for greasing

4 medium eggs

120g golden caster sugar

125g plain flour

½ tsp baking powder pinch of salt

400g strawberries, hulled and diced 60g caster sugar juice of ½ a lemon

300ml whipping cream

2-3 young thyme sprigs, torn

1½ tsp icing sugar

25 x 37cm Swiss roll tin parchment paper

Preheat the oven to 180°C/160°C fan/ gas mark 4. Grease and line the Swiss roll tin with parchment paper. Grease the paper with oil. In a large mixing bowl, beat together the eggs and golden caster sugar with 2 tbsp of warm water for at least 5 mins until thick, pale and glossy. Add the flour, baking powder and salt, folding gently to incorporate. Add 1 tsp of rose water and stir to combine. Spoon the batter into the prepared tin, spreading it out evenly. Bake for 12-15 mins until set and springy to the touch. Lift the sponge out of the tin, using the paper to help, and place on a wire rack on a flat work surface to cool. In a food processor, combine the strawberries with the caster sugar and lemon juice, and pulse several times until broken up and juicy. In a mixing bowl, whip the cream with the remaining ½ tsp of rose water into semi-stiff peaks. Add approximately half the strawberry mixture, gently folding to combine. Evenly spread the cream across the sponge, leaving a 2½cm border all the way around. Gently, but firmly, roll the sponge into a cylinder and lift onto a serving plate or platter. Top with the remaining strawberry mixture, roses and thyme, and dust with icing sugar before serving.