Valentines Day Strawberry Swiss Roll

Preheat oven to 180ºC (conventional). Spray a 20x30cm baking sheet with nonstick spray and line with baking paper.

With an electric mixer on high speed, beat eggs until frothy, about one minute. Gradually add sugar to the eggs (spoon by spoon) and vanilla extract and continue to beat on high for 5-6 minute until thick, pale and tripled in volume. Add pink food colour and whisk for a further minute.

In another bowl sift together flour, corn flour, baking powder and salt. Sift two more times to ensure a good mix is achieved. (Do not miss this step, it ensures the strawberry sponge is light).

Add flour mix to the eggs and gently fold through with a rubber spatula until smooth with no flour streaks are visible. Do not overmix.

Pour batter onto lined baking sheet and spread evenly. Bake for 12-15 minutes until a toothpick comes out clean.

While the sponge is baking, place a clean tea towel onto the bench and sprinkle it with icing sugar.

Turn cooked sponge onto the tea towel and gently peel off the baking paper (careful not to burn your fingers). Roll into the tea towel (short end forward) and let the cake cool like that. While its cooling, prepare the cream filling.

Into a bowl, add cold thickened cream, cream stabiliser, icing sugar and vanilla extract. Whisk on high speed for 3-4 minutes until stiff peaks form.

Carefully unroll the cake from the tea towel and spread strawberry jam all over. On top of that add a thick layer of cream and smooth out with an offset spatula, then roll the cake up again. Place on a plate and chill for 1 hour before serving.

To decorate, add swirls of cream to the roll and place halved strawberries along the top. Sprinkle with a dusting of icing sugar (if desired) and serve.