Reduced Sugar Raspberry Roulade

Preheat the oven to 200°C (180°C fan, 400°F, gas mark 6).

Line a swiss roll tin with non-stick parchment paper. Place a large sheet of greaseproof paper on the work surface and lightly dust with cornflour and a light dusting of half spoon sugar.

Whisk the eggs and sugar in a large bowl until the mixture is pale and light in texture and a ribbon of mixture will leave a trail when lifted from the bowl.

Sift in the flour, and gently fold in with a metal spoon in a figure-of-eight movement, until the mixture thoroughly mixed.

Pour the mixture into the prepared tin and spread out with a palette knife to cover the whole surface.

Bake in the preheated oven for 8-10 minutes, until the sponge is firm and springy to the touch.

Turn out the sponge onto a large sheet of greaseproof paper, then peel away the lining paper. Trim the edges, cover with a clean, damp tea towel and set aside for a few minutes to cool.

Mix together the crème fraiche and raspberries. Spread the mix over the sponge. Roll up carefully and transfer to a serving plate with the long edge underneath the roulade. Cut into slices.