Raspberry flummery sponge roll

Method

• Step 1
  Preheat oven to 160C (fan-forced). Grease and line a shallow 25cm x 30cm lamington pan, leaving some overhanging baking paper.
• Step 2
  Place jelly crystals in a small bowl. Add 1 cup (250ml) boiling water and stir to dissolve. Refrigerate for 30 minutes until cold and just starting to set.
• Step 3
  In the bowl of a stand mixer or using hand-held beaters, whip cream until just starting to thicken. Add partially set jelly and continue beating for 4-5 minutes until thick. Refrigerate for 1 hour.
• Step 4
  To make sponge, in a stand mixer or using handheld beaters, whisk eggs, sugar and vanilla for 5 minutes until thick and creamy. Sift flour and baking powder into the bowl then carefully fold in until just combined. Pour into prepared tin and smooth out evenly. Bake for 12 minutes.
• Step 5
  Remove from oven. Lay a clean tea towel on your workbench. Carefully lift sponge from tray using overhanging baking paper and place it on tea towel. Gently pull the sides of the baking paper away from the sponge so it is laying flat. Working with a short end with the baking paper still beneath the sponge, roll into a tight roll, then roll that into the tea towel. Leave to cool completely.
• Step 6
  Once cool, gently unroll the sponge and peel the baking paper away from the base. Place sponge onto another large, clean sheet of baking paper. Working with the short end nearest you, spread raspberry flummery evenly over the sponge, leaving the furthest 2cm clear. Distribute fresh raspberries over the flummery. Using the baking paper, carefully roll up the sponge to encase the filling. Twist the ends of the baking paper to keep the roll firmly in place then place in the fridge for at least 30 minutes to set completely.
• Step 7
  When you are ready to serve, remove from fridge and place on a serving board. Dust with icing sugar. Slice and serve.