- 3 large eggs, at room temperature
- ½ cup caster sugar plus some extra for rolling
- 1 cup plain flour
- 1 tbsp lukewarm water
- 1 jar Beerenberg Strawberry Jam
- 600ml cream
- 2 tbsp caster sugar
- 1 tsp vanilla extract
- Mini marshmallows
- Edible pearl sugar balls
- Edible glitter
- Mini stars
- Fresh strawberries
Preheat the oven to 180°C. Line the base of a 30cm x 20cm Swiss roll tin with baking paper.
Put the eggs and the sugar into a large bowl and whisk with an electric beater for 10 minutes or until pale and thick.
Sift half the flour into the egg mixture and gently fold the flour in with a wooden spoon or spatula. Add the remaining flour and gently fold through the mixture.
Gently fold in the luke-warm water.
Pour the mixture into the prepared tin, smooth it evenly into the corners.
Bake for 10 to 12 minutes, until lightly coloured and just firm to the touch.
Meanwhile, put the jam in a bowl and stir to make it easier to spread.
Lay out a damp clean tea towel on the bench. Sprinkle the tea towel with extra caster sugar.
When the sponge is removed from the oven, turn out on to the sugar-dusted tea towel.
Peel the paper off the base of the sponge and trim the dry edges of the sponge. Spread the jam onto the sponge.
Start rolling from the narrow edge using the towel to help you roll the sponge tightly. Sit it seam-side down until cold.
Whip the cream, sugar and vanilla extract until it holds soft peaks.
When the jam roll is cool, spread the cream over the roll. Pipe the remaining cream in a swirl along the top, then go crazy with the decorations and create a masterpiece.
Serve with fresh strawberries.