Victoria Sponge Swiss Jam Roll

Serves 12

Time 1 hour 30 minutes

Ingredients

For the sponge

6 eggs, separated

175g caster sugar

1 tbsp vanilla bean paste

90g unsalted butter, melted

150g self-raising flour

⅓ cup strawberry jam

1-2 tbsp brandy

200ml double cream  

Macerated Berries 

½ punnet strawberries

½ punnet blueberries

½ punnet raspberries

¼ cup sugar

1 tbsp brandy

½ lemon, juice

To serve

Icing sugar

Double cream

Method

Preheat oven to 180C fan-forced.

Separate egg whites from egg yolks into 2 separate, clean bowls. Add the sugar to the yolks and whisk until creamy and fluffy.

Whisk the egg whites until light and fluffy.   

Sift self-raising flour into the whisked egg yolks. Use a rubber spatula to gently fold through with melted butter and vanilla paste. Fold through ⅓ of the egg whites, once incorporated fold remaining egg whites through, do this gently to prevent knocking any air out of the whites. 

Pour the batter into a lined baking tray and bake for 12-15 minutes. 

Once the sponge has cooked remove it from the oven and allow it to cool in the pan for a minute or so. Dust with icing sugar, lay a sheet of baking over the sponge and turn out of the tray. Remove the top layer of baking paper (which originally lined the tray) and dust the sponge with icing sugar. While the sponge is still warm, roll the sponge lengthwise, using the baking paper to help you roll. Tie the ends of the baking paper, creating a bon-bon shape, and set aside to cool for an hour. 

Stir berries, sugar, brandy and lemon in a bowl, set aside to macerate. 

Stir the jam and brandy together until combined. 

Unroll the sponge and spread the jam over the sponge. Then spread the cream over the jam, be careful to try and keep the jam and cream as 2 separate layers. Roll the sponge back up. Dust with icing sugar and cut into slices. Serve with macerated berries and extra double cream.