How to make berry cream roulade

Preheat your oven to 160°C/320°F.

Get your Swiss roll pan ready. Or just any flat surfaced baking pan with a slight hide side.

The line the base with parchment paper.

Beat eggs and sugar in your mixing bowl with the whisk attachment for 5 minutes or until sugar is dissolved and mixture is thick and creamy.

Thick, pale and creamy!

Next you want to sift the corn flour, custard powder, cream of tartar and baking soda. You could do this in a separate bowl but doing it on the parchment paper is just easier.

Place the sieve over the bowl of the beaten egg and sugar, and sift the flour mixture again.

Done! Now you wanna fold this with a spatula.

Be gentle cause you don't want to deflate the air in the mixture.

Pour the batter into the pan and make it smooth and even as possible. Bake for 12-14 minutes.

Done! It shouldn't develop too much colour but cooked all the way through. Let it cool for 10-20 minutes.

Now on a clean work surface, place a piece of parchment paper, the same size as the Swiss roll pan.

Sift the icing sugar all over the parchment paper.

Now we're going to turn over the cake on the sugared paper.

Success. Hahaha.

Peel away the parchment paper.

Do it slowly and it'll be all good.

Then whip your heavy cream along with the icing sugar (one tbsp at a time) and vanilla extract till they form stiff peaks.

Get your jams of choice; you can choose anything really. I chose strawberry and blueberry. You could use apricot, raspberry, blackberry, anything!

Pop them in the microwave for around 30 seconds to loosen them up a little, for easier spreading.

I laid out alternate jams on my cake.

Then just smear and spread them.

Place the whipped cream on the cake.

And spread it out as even as possible.

Then with the edge closest to you, roll sponge gently from long side to enclose filling.

Till the end!

DONE! Enjoy! Check me out on instagram! @farahvaz