This light sponge is rolled with a fabulous filling of fresh fruit, jam, and creamy crème fraiche and it’s perfect with a mid-morning cuppa or as an impressive dessert to serve to guests. Don’t worry if your sponge cracks a little the flavour will be just as fantastic.

Serves 8.

Low calorie cooking spray

125g plain flour

1 level tsp baking powder

3 large eggs

65g caster sugar, plus 1 level tbs to dust

2 level tbs granulated sweeter, I used Canderel

Finely grated zest of 1 large lemon, use slices of the remaining lemon to garnish

150g low fat crème fraiche

1 eating apple, peeled, cored, and finely chopped

2 level tbs blueberry jam

100g fresh blueberries, plus a few extra to garnish

1 level tsp icing sugar, to dust

Method

Preheat the oven to 200c, gas 6, 400f. Lightly spray a 33cms x 23cms Swiss roll tin with low calorie cooking spray and line the base with non- stick baking paper.

Put the flour, baking powder and a pinch of salt into a bowl, and set aside.

Put the eggs, 65g caster sugar and the sweetener into to a large bowl or the bowl of a stand mixer and whisk for 10 minutes until the mixture is thick and pale. Whisk in the lemon zest, then sift over half the flour mixture and gently fold in with a metal spoon. Repeat with the remaining flour. Fold in 1 tbs of warm water.

Spread the mixture into the prepared tin and bake for 8 – 10 minutes or until lightly golden. Take care not to overcook it or it will become dry and more likely to crack when to try to roll it.

Lay a slightly damp clean tea towel on the work surface, cover it with a sheet of non – stick baking paper and dust the paper with the remaining caster sugar. Run a round – bladed knife around the sponge and turn it out, upside down, onto the paper. Peel away and discard the baking paper that went into the oven and trim the edges of the sponge. With one short edge facing you, score a shallow line about 2.5cm from the edge, this will help prevent the sponge in the middle from breaking when you roll it. Tightly roll up the sponge with the paper and leave to cool.

Put the chopped apple in a glass bowl and cook in the microwave for 1 minute, add the blueberries and cook for a further 2 minutes, remove and leave to cool.

Carefully unroll the sponge and spread it with the jam and then the crème fraiche, leaving a small border free around the edge.

Put small spoonful’s of the apple and blueberry mixture over the top of the jam and crème fraiche and tightly roll the sponge once more, using the paper to help you. Place seam – side down on a serving plate and dust with icing sugar to serve.