Chocolate and raspberry swiss roll

1.Preheat oven to moderate, 180°C. Lightly grease and line a 26 x 32cm swiss roll pan with baking paper.

2.In a large bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar, beating until thick and pale. Mixture should hold its shape (this can take up to 10 minutes).

3.Sift flour and cocoa together onto a piece of paper towel. Fold lightly into egg mixture, followed by water.

4.Pour mixture into prepared pan. Bake for 12-15 minutes, until sponge springs back when touched lightly with the fingertip.

5.Line a soft, clean tea towel with baking paper. Sprinkle with extra sugar. Turn out cake onto sugar and remove paper from bottom. Trim edges. Roll up from long side, using the tea towel as a guide.

6.Cool completely on a wire rack. Unroll cake. Cover with half of the cream. Sprinkle with raspberries. Re-roll, without tea towel, and transfer to a serving plate.

7.Serve sliced with remaining cream.