Ingredients

Method

Preheat your oven to 375°F (190°C). Take an 8" spring form tin and cover the base with baking parchment then click the spring form into place so that the base is covered with parchment. Also grease a 15x10-inch jelly roll pan and line it with parchment paper, leaving an overhang on the short sides.

In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 5 minutes. Stir in the vanilla extract.

In a separate bowl, whisk together the flour and salt. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Firstly put some batter in the base of the 8" spring form cake tin and spread it out evenly. This will be the base of the dessert. Spread the remaining batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake is golden and springs back when lightly touched.

While the cake is still hot, turn it out onto a clean kitchen towel. Carefully remove the parchment paper, then roll the cake up in the towel, starting from a short side. Allow the cake to cool completely, rolled up in the towel. Release the base from the spring form tin and allow the cake to cool. Take a 19cm glass bowl, place the bowl upside down on the cake and cut around the bowl to give you the correct size for the base of the dessert. Set aside.

Carefully unroll the cooled Swiss roll cake. Spread the strawberry jam evenly over the surface of the cake, leaving a 1/2-inch border around the edges. Gently roll the cake back up, enclosing the filling. Wrap the cake tightly in plastic wrap and chill for at least 4 hours or overnight, until set.

Remove the plastic wrap slice the cake into thin rounds to reveal the beautiful spiral pattern. Line a 19cm glass bowl with cling film and place a slice of cake in the centre of the base and then place slices of cake around the centre piece making sure the slices are tightly together and then do another layer around the last layer until the whole of the glass has a layer of cake covering it and no glass can be seen.

To prepare the filling, combine the berries, heavy whipping cream, granulated sugar, and vanilla extract in a large mixing bowl. Beat the mixture until the cream is thick and holds stiff peaks. Spoon the mixture into the centre of the glass bowl and and level the filling. Place the round layer of cake on top of the filling to encase the mixture. Wrap the cling film over the top of the dessert and chill for 2 hours.

To serve the dessert, unwrap the cling film from the top of the bowl and invert onto a serving plate. Carefully remove the glass bowl and the cling film and sprinkle the dessert with icing sugar to serve.