4 large free-range eggs, separated
75g caster sugar, plus extra to dust
75g self-raising flour
75g whole blanched almonds or unsalted pistachios, toasted in a hot dry pan and whizzed in a small food processor – or use pre-ground nuts
1tsp vanilla extract
400g ripe strawberries, half chopped
1-2 tbsp icing sugar (optional)
300ml double cream
4 meringue nests, crumbled
Heat the oven to 200ºC.
Using an electric mixer, whisk the egg yolks and caster sugar in a bowl for 5-6 minutes until thick and creamy.
Gently fold in the flour, toasted nuts and vanilla.
In a separate bowl, whisk the egg whites to soft peaks.
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.
Pour the mixture into a lined 30-35cm swiss roll tin, level the top, then bake for 12-15 minutes until the sponge is risen, golden and springy to the touch.
Tke a sheet of baking paper that’s just larger than the tin, and dust 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.
For the filling, whizz the chopped strawberries until smooth – add a touch of icing sugar if they’re a bit sharp.
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.
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 ).
Top with extra meringue pieces and serve with the leftover strawberries.