Eton mess roulade

Method

1. Heat the oven to 200ºC fan/gas 7. Using an electric mixer, whisk the egg yolks and caster sugar in a bowl for 5-6 minutes until thick and creamy and the beaters leave a ribbon pattern on the surface of the mixture when lifted. Gently fold in the flour, toasted nuts and vanilla.
2. In a separate bowl, whisk the egg whites to soft peaks (the peaks should flop over when you lift out the beaters). Add a spoonful of the whites to the cake batter and fold in briskly using a large spoon to loosen the mixture; fold in the rest in gentle figure-of-eight movements – you don’t want to overmix and knock all the air out. Pour the mixture into the prepared tin, level the top, then bake for 12-15 minutes until the sponge is risen, golden and springy to the touch.
3. Dust the sheet of baking paper with caster sugar. When the sponge is baked, use oven gloves to turn it out onto the paper. Roll up the sponge from the short end like a swiss roll while still warm, rolling the paper too so it stays between the sponge layers, then
   leave to cool.
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4. For the filling, whizz the chopped strawberries (with the icing sugar if they’re a bit sharp) until smooth. Whip the cream to soft peaks in a bowl using a balloon whisk or electric mixer – be careful not to over-whip as it will thicken when you fold in the strawberries/sauce/meringue. Slice most of the remaining strawberries, keeping a few halves to garnish, then gently swirl the slices into the cream with the strawberry sauce and most of the crumbled meringue.
5. Carefully unroll the cooled sponge, then spread with the eton mess mixture and roll up like a swiss roll again (without the baking paper in between). Top with extra meringue pieces, then serve on a platter with the reserved strawberries and any leftover Eton mess on the side.