Decorate with freshly whipped cream & chopped strawberries
Preheat the oven to 190C/170C Fan and line a 23x33cm/9x13in Swiss roll tin with baking paper.
In a large nixing bowl, place the eggs, sugar and vanilla seeds and whisk until very pale, fluffy and thickened.
Sift in the flour and carefully fold in. Pour mixture into the lined tin and smooth with the back of a knife until evenly spread. Bake for 10–12 minutes, or until just firm to the touch.
Place a sheet of baking paper, slightly bigger than the tray, onto a work surface and sprinkle with caster sugar. Turn the sponge out onto the paper, carefully peel off the baking paper on the bottom of the sponge and set aside to cool a little.
Pour the double cream and vanilla extract into a large bowl and whisk together to form soft peaks.
Spread the jam over the sponge, be sure to leave a 2cm gap around the edge, to avoid any filling spilling out the sides. Spread the whipped cream over the top again leaving the edges.
With the longest edge of the sponge and using the baking paper underneath, carefully roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the baking paper.
Sprinkle with caster sugar and serve with freshly whipped cream & chopped strawberries