- 3 free-range eggs
- 75g/2¾oz golden caster sugar
- 75g/2¾oz self-raising flour
- butter, for greasing
- 5 tbsp raspberry jam
- 125ml/4½fl oz double cream, whipped
- 100g/3½oz pink marshmallows
- 100g/3½oz raspberries
- icing sugar, to dust
- Preheat the oven to 200C/400F/Gas 6.
- For the cake, crack the eggs into a bowl, add the sugar and beat together until pale and fluffy. Fold in the flour.
- Grease and line a 23 x 30cm/9 x 12in swiss roll tin. Pour the cake mixture into the tin and smooth the top with a wet spatula.
- Transfer to the oven and bake for 7-10 minutes, or until golden-brown and springy to the touch. Remove from the oven and allow to cool slightly, then turn out onto a sheet of baking paper.
- For the filling, spread the jam over the cake, followed by the cream.
- Place the marshmallows into a microwave-safe bowl and microwave on full for about 15 seconds, or until beginning to soften. Spoon the marshmallows on top of the cream.
- Spread the raspberries along the edges of the cake, then roll the cake up in a cigar shape. Dust with icing sugar.