Wild Strawberry Sponge

1 swiss roll tin 23×30.5cm/ 9x12in

Preheat the oven to 190°C, gas mark 5, 375°F. Line the bottom and sides of a swiss roll tin with greaseproof paper. Brush the paper with melted butter; dust with flour and granulated sugar.

Put the eggs and granulated sugar into a bowl over a saucepan of simmering water. Whisk the mixture until it is light and fluffy. Take it off the heat and continue to whisk until the mixture is cool again. (If you use an electric mixer, no heat is required.) Sieve in about one-third of the flour at a time and fold in into the mousse using a large spatula or metal spoon.

Pour the mixture gently into the tin. Bake in the preheated oven for 12 to 15 minutes. It is cooked when it feels firm to the touch in the centre. The edges will have shrunk in slightly from the sides of the tin. Lay a piece of greaseproof paper on the work top and sprinkle it evenly with granulated sugar. Turn the sponge on to the sheet of greaseproof paper. Remove the tin and greaseproof paper from the bottom of the cake and allow to cool.

Meanwhile whisk the cold cream until softly whipped. When the cake is cold, spread whipped cream over the top, cover with wild strawberries, sprinkle with granulated sugar and serve.