Cherry Bakewell Swiss roll recipe

1. Grease a 23 x 33cm Swiss roll tin with butter and line the base with nonstick baking paper.

2. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the eggs and caster sugar in a bowl with an electric mixer for 5 mins or until light and frothy, and a thick trail is left when the beaters are pulled away.

3. Sift over the flour and add the ground almonds; fold with a spatula. Pour into the tin, pushing into the corners and levelling.

4. Firmly tap the tin against the work surface to knock out any air bubbles. Bake for 10-12 mins until lightly golden and a cocktail stick inserted in the centre comes out clean. Run a knife around the edges of the tin.

5. Lay a sheet of baking paper a little larger than the tin on a work surface. When the sponge is just cool enough to handle, invert onto the paper. Discard the paper that was in the tin. Score a line 1.5cm in from one of the short sides, then use the fresh sheet of paper to roll up the sponge into a spiral from the scored side, with the paper running through it. Leave seam-side down to cool.

6. Whip the cream, icing sugar and almond extract together to stiff peaks. Unroll the sponge, leaving it on the paper, and spread the cream over the inside, leaving the scored edge clear. Spread the jam on top. Starting from the scored edge, use the baking paper to roll the sponge up. Transfer to a serving plate.

7. Fill a piping bag fitted with a 3mm round nozzle with 75g of frosting. Fit 2 more piping bags with an 8mm star nozzle and a petal nozzle (1cm on the longest side) and fill with the remaining icing. Pipe teardrops along the centre using the star nozzle. Pipe U-shapes either side using the round nozzle. Pipe frills below this using the petal nozzle – follow the U-shape while making small, close zigzag movements up and down.

8. Decorate with cherries and flaked almonds, then chill for 1-2 hrs. Will keep in the fridge for up to 3 days.

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