Another old-school favourite cake of mine I’ve had a go at creating a gluten free option for. It’s incredibly easy, I promise!

You will need:

• 120g golden caster sugar
• 130g plain flour (or gluten free alternative)
• 4 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Half a jar of strawberry jam
• 100ml double cream (optional)
• Icing sugar to decorate

Pre-heat the oven to 180 degrees. Line an oven tray (with sides) with margarine and then baking parchment. In an electric mixer, whisk the eggs, vanilla and sugar on a medium-high speed for a good 8-10 minutes until you have a thick foam. You can use a hand whisk for this but be prepared for hurting hands and arms!

Sift in the flour and baking powder, then gently fold in to the egg mixture with a wooden spoon. Once well combined, pour into the oven tray and even out as best as possible.

Bake for 12-14 minutes until golden and springy to the touch.

Remove from the oven a leave to cool in the tray on a wire rack for a few minutes, then press down either with a similar sized tray on top or your hands to flatted out some of the air. This will make it easier to roll without cracking.

Turn out of the tray onto a wooden board, upside down so the baking parchment is on top. Gently peel this off.

Heat the jam for a very short while in the microwave to loosen it up and spread the jam all over the roll. If using, whip the cream until it forms very soft peaks and spread on top of the jam.

Then, being firm, roll up the roll, pressing down to minimise cracking. It will spring back so don’t worry about ruining it.

Once done, place on a board and dust with a little icing sugar.