Raspberry & vanilla swiss roll

Preheat the oven to 180ºC, gas mark 4. Lightly grease a 23x33cm Swiss roll tin and line with baking parchment. Crack the eggs into a large mixing bowl, add 80g sugar and use an electric hand mixer to whisk until light and foamy (about 4 minutes).

Sift the flour and a pinch of salt over the egg mixture, then use a spatula to carefully fold in, keeping as much air in the mixture as possible. Pour into the lined tin and evenly spread out. Bake for about 10 minutes until just golden and set.

Lay a sheet of baking parchment on a work surface and sprinkle with 1 tbsp caster sugar. As soon as it comes out of the oven, invert the Swiss roll tin on top of the sugared parchment. Lift off the tin and peel back the top layer of parchment. Set the sponge aside to cool.

Leaving a 2cm border along one of the shorter ends, spread about ¾ of the buttercream-style icing evenly over the sponge. Scatter with the raspberries. Lightly score a line with a knife along the 2cm border so it’s easier for the sponge to begin folding over on itself, then use the parchment to help you roll it up.

Once the cake is rolled, leave it on the parchment. Spread the outside with the remaining icing (leaving the ends open), then scatter or press the almonds over the icing on top until coated. Cut the roll into slices to serve.