For the sponge :​

1. Preheat your oven and line a Swiss roll pan with baking paper and set aside.

2. Separate egg whites and yolks into two large bowls.

3. Add 40 g of sugar, vanilla and melted butter (cool it for 5 mins) to the egg yolks and whisk until pale.

4. Add remaining sugar and pinch of salt to the egg whites and whisk to soft peaks.

5. Loosen egg yolk mixture with 1/3 egg whites and then fold the rest in.

6. Sift in flour and fold gently until combined. Pour half of the batter into the baking tray.

7. Add Nutella to the remaining batter and fold it in. Spoon this over the vanilla batter at regular intervals. Use a knife or toothpick and start to create swirls. (Refer to picture below)

8. Bake at 180°C for 8-10 minutes. 

9. Once the cake is ready, loosen it from the sides of the baking tray and tip it onto another tray. Invert it once again on to a tea towel. Place a sheet of baking paper on the cake and then roll it as you would a Swiss roll, along with the tea towel. This helps the cake retain its shape and keep it warm.

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Assembly : 

1. Now, whip up your cream along with some sugar to soft peaks.

2. Unroll your cake and take off the baking paper on the top. Spread an even layer of raspberry jam, then whipped cream and finally, chopped strawberries.

3. Roll your cake with the help of the baking paper on the bottom, gradually taking it off. 

4. Set your Swiss roll onto a serving plate and allow it to set in the refrigerator for 10-15 minutes. Trim off the sides to get even slices and drizzle over some more Nutella and chopped strawberries before serving. Enjoy! :)