Strawberries and Cream Swiss Roll

Instructions

1. Separate the eggs.
2. Whisk yolks with hot water until fluffy.
3. Add sugar and vanilla and whisk until creamed.
4. Beat egg whites separately and add to yolk mixture.
5. Combine flour, cornflour and baking powder and gently sift over the top.
6. Fold everything together carefully.
7. Spread the mixture evenly over a lined baking tray.
8. Preheat oven to 180˚C, 350˚F or gas 4 and bake for 10-12 min.
9. Transfer the sponge base to a damp tea towel. Use the tea towel to roll up the sponge, and leave to cool.
10. Whip the cream with sugar.
11. Purée the strawberries and mix into the cream.
12. Unroll the sponge, spread with the strawberry and cream mixture and carefully roll it up again.
13. Allow to cool for at least 1 hour before serving.