So with just a little bit of care it is, well, a piece of cake to make. The sponge contains no flour, which means it’s got a lighter-than-air texture and everyone will queue for seconds.

Take care not to over-bake, as it might then break up when you try to roll it. It’s great for a special occasion, a party, or just as a treat.

You’ll need:

For the sponge:

175g plain chocolate, roughly chopped, plus extra for chocolate curls to decorate

6 large eggs, separated

175g golden caster sugar

For filling and finish:

1 x 300 ml carton double cream

Finely grated zest and juice of one small orange

6 tbsp Bonne Maman Strawberry Conserve

Cocoa powder, to dust

Single cream, to finish

Method:

1. Preheat oven to 180°c/fan 160C/gas mark 4/350F. Line a 28x38cm (11x15in) Swiss roll tin with non-stick baking parchment, making sure the top edge is about 2.5cm (1in) above level of tin.

2. Put the chocolate in a small heatproof bowl with 150ml water and melt slowly over a pan of gently simmering water. Stir until smooth, then leave to cool slightly.

3 Whisk egg yolks and caster sugar using an electric whisk until very thick and pale. Add cooled chocolate and stir until evenly blended. Whisk egg whites until they form soft peaks.

4. Fold about one-third of the egg whites into the chocolate mixture using a large metal spoon. Fold in the remaining egg whites. Pour into the prepared tin and bake for 20-25 minutes, or until just firm. Put a wire rack over the tin and cover with a damp tea towel. Leave overnight.

5. Filling, whip cream until it holds its shape. In a separate bowl, stir orange zest and 1 tablespoon of juice into the conserve.

6. Dust a large piece of non-stick baking parchment with icing sugar. Flip the roulade, so its lining paper is on top. Peel off the lining paper.

7. Spread the roulade with the whipped cream and dot evenly with conserve. Roll up the roulade, keeping it as tight as possible, and pull away paper. Cover lightly with cling film and keep chilled until needed.

8. Decorate with chocolate curls and serve in slices with chilled single cream.

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