BLACKCURRANT AND ELDERFLOWER SWISS ROLL

This recipe is super simple to make. It is extra special with tangy blackcurrant purée and elderflower-flavoured cream.

SERVES 6-8

For the Swiss roll:

✣ 4 eggs

✣ 125g (4oz) caster sugar, plus extra for dusting

✣ 125g (4oz) self-raising flour

For the filling:

✣ 200g (7oz) blackcurrants

✣ 50g (1¾oz) caster sugar

✣ 200ml (7fl oz) double cream

✣ 2tbsp elderflower cordial You will need:

✣ Standard Swiss roll tin, greased and lined with baking parchment

1 For the filling, put the blackcurrants in a small pan with the sugar and 3tbsp water. Bring to a simmer and cook for 5-7 mins until the berries are soft. Blend to a purée and push through a sieve to remove any seeds. Leave to cool, then chill.

2 Heat the oven to 180C/ Gas 4. For the Swiss roll, using an electric mixer, whisk together the eggs and sugar for about 5 mins until pale and creamy and doubled in volume. Sift half of the flour on top and gently fold in using a large metal spoon. Repeat with the remaining flour and fold in until there is no flour visible. Finish by folding in 1tbsp warm water, which helps give a lighter, airy sponge when baked.

3 Pour into the tin, spreading into all the corners. Bake for 10-12 mins until lightly golden and springy to touch.

4 Dust a piece of baking parchment heavily with sugar. Carefully and swiftly turn the cooked sponge upside down onto the sugared surface and peel away the lining parchment from the top. Cover with a clean tea towel to keep the sponge moist and leave it to cool completely.

5 Whisk together the cream and cordial until it starts to form peaks. Stir in the blackcurrant purée and spread over the sponge, leaving a 2cm (¾in) border. Starting at one long edge of the sponge, gently roll the sponge away from you into a log shape, ending with the seam underneath. Serve sprinkled with sugar.