Raspberry and lemon Swiss roll

Preheat the oven to 190°C/Gas Mark 5. Lightly grease and line a 30x25cm (12x9½in) Swiss roll tin.

Sift the flour thoroughly to reduce the risk of getting any lumps in the cake batter, then set aside in a medium bowl.

Add the three eggs, vanilla and lemon drops to a medium-sized bowl, before whisking for around 5 minutes, until the eggs are thick and pale.

Pour 115g (4oz) sugar in gradually, whisking the mix constantly until you’re left with a pale, glossy batter (leave the remaining sugar to one side for now).

Pour this mix into a large bowl, then fold in the sifted flour quickly. Be careful when doing this as you don’t want to knock too much air out of the batter, or you won’t have a lovely, light and fluffy cake.

Pour the cake mix into the baking tin and tap it lightly onto a surface to help level out the mix. Use a spatula for any further levelling. (This is important in having an even Swiss roll).

Bake in the oven for between 10-13 minutes. It needs to be soft, springy and golden in colour. Be very careful not to over-bake as this will ruin your chances of being able to roll it!

Meanwhile, while baking, place a tea towel down on your kitchen surface with a layer of baking paper over it. Sprinkle the remaining caster sugar over this.

As soon as the cake is out of the oven, place it face down onto the sugared baking paper. Using the tea towel to stop yourself getting burnt, begin to roll the cake from the short side across.

Now, you have two choices here. If you’re short on time you can leave this to cool slightly for 5-10 minutes on a wire rack, then unroll and leave to cool completely. However, if you’re really wanting to avoid any imperfections, then feel free to leave it to cool completely, rolled up within the tea towel (which takes around an hour).

Once completely cooled, top with the fruit preserve and the whipped coconut cream, then it’s time to re-roll!

Once rolled, top with additional coconut cream and some fresh raspberries and other fruit, then serve.