Cooking oil spray, to grease
½ cup caster sugar
²⁄³ cup self-raising flour
2 Tbsp boiling water
125g punnet fresh raspberries, halved
1 Tbsp icing sugar mixture
¹⁄³ cup raspberry jam
300ml thickened cream, whipped
Small mint leaves, to decorate
Note: Allow 30 minutes standing time
Preheat oven to 180°C. Grease a 32 x 24cm Swiss roll tin with cooking oil. Line with baking paper.
Put eggs and sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 5 minutes or until thick and pale. Sift in flour and fold in until combined. Fold in boiling water until just combined (do not over-mix).
Spoon mixture into prepared tin and smooth surface. Bake for 10 minutes or until light golden and dry to touch.
Put a double layer of plastic wrap slightly larger than tin on a clean dry surface. Invert sponge on top. Carefully remove paper.
While still hot, roll up sponge from 1 short side to the other, enclosing in plastic wrap as you roll. Set aside for 30 minutes to cool to room temperature.
Put raspberry halves and icing sugar in a small bowl and toss to coat. Set aside.
Unroll cooled sponge. Spread over raspberry jam followed by ½ of the cream.
Re-roll sponge from 1 short side to the other, using plastic wrap to guide back into a roll. Put on a serving platter.
Spoon remaining cream over sponge roll, spreading to coat top and sides completely but leaving ends uncovered. Spoon over raspberry mixture and decorate with small mint leaves. Serve immediately.