This is one of the simplest and easiest strawberry cake recipes I know, and also one of most delicious ones! The roulade is light and fluffy without any baking powder, but you will be left with four egg whites – a perfect excuse to whip up a few meringues for an Eton Mess…

• 4 egg whites
• 8 egg yolks
• 100g sugar
• 80g plain flour
• 20g corn flour

Preheat the oven to 230C. Line an oven tray – I use the one that came with the oven rather than a specific swiss roll tin – with baking parchment.

Beat the egg whites until stiff, then gradually whisk in half of the sugar.

In a separate bowl, mix the egg yolks with the sugar and beat until pale and fluffy. Add the egg white, flour and cornflour and fold in carefully until you have an even mixture. Spoon into the prepared tray and smooth the top. Bake for 8-12 minutes, making sure it doesn’t get too brown.

Sprinkle a little granulated sugar onto a tea towel and turn out the sponge onto the towel, with the baking parchment on top. Peel off the paper and cover the cake with a second tea towel, which you have dampened a little with cold water. Leave to cool.

• punnet of strawberries
• 1 tsp granulated sugar
• 300ml whipping cream
• 2 tsp vanilla sugar

Wash and clean the strawberries, cut them into small pieces and sprinkle a tsp of sugar over them.

Beat the whipping cream with the vanilla sugar until it forms soft peaks.

Spread the cream evenly over the sponge. Scatter with the strawberry pieces. The following soulds much more complicated than it actually is: using the tea towel to help you, roll up the sponge from the short end, pressing it down to form a neat roll. Transfer to a plate and dust with icing sugar.

Enjoy!