Polka Dot Swiss Roll Cake

• Make the Polka dots – Line a baking tray roughly 10inch x 15inch with parchment paper.   Beat the butter and sugar together until light and smooth, then beat in the egg whites gradually until all are mixed in well. Add in the food colouring and mix, next fold in the flour.
• Fill a piping bag with a plain nozzle and then fill the bag with the polka dot mix.  In a straight line pipe blobs the size of a 10p spaced apart, start the next row keeping everything in line.  Place the tray in the fridge to chill for later.

Make the plain sponge

• Whisk the egg and icing sugar in a mixing bowl until thick and pale, now fold in the flour until all is incorporated. 
• Preheat the oven to 180c fan/200c or Gas mark 6.  Remove the baking tray from the fridge and cover the whole tray with the plain sponge mix making sure everywhere is covered and even. Tap the tray firmly on the side to knock out any air bubbles and then place in the oven to bake for 10-12 minutes or until golden.
• Take out of the oven once baked and allow to cool for a few minutes.  Then roll up the Polka Dot Swiss Roll Cake allowing the paper to roll up inside with it, then unroll and leave to cool fully.

Filling and Topping

• Start by whisking the cream with the icing sugar until thick.  Take 1/3 of the cream and put aside in the fridge for decorating with later.
• Spread the remaining cream over the Polka Dot Swiss Roll using a palette knife to spread evenly, leave a small gap around the edges to stop it spilling out when rolling.
• Spoon the jam over the top of the cream spread out and the carefully fold up the swiss roll moving the paper as you go.  Next trim the ends with a sharp knife and then set on a serving plate.

The decorations

• Melt the white chocolate until fully melted in short bursts in the microwave, add in your colouring and stir in.  Spread thinly onto a baking sheet that’s been lined with parchment paper, then sprinkle over the freeze dried raspberries and leave to cool until firm but not set.
• Using a plain nozzle or small circle/star cutter, cut shapes from the chocolate and then place in the fridge to set properly on a plate.

It’s now time to bring everything together, place the remaining cream mix in a piping bag, set with a nozzle of your choice and pipe blobs over the top and arrange the chocolate cut outs, fruit and mint across the top.  

• Serve sliced with extra cream, eat within 2 days.  Store in the fridge when not eating.