James Martin makes a tasty lemon sponge Swiss roll with passionfruit cream on Saturday Kitchen.

James says: “Swiss rolls are easier to make than you may think, but you need to have courage when rolling. This one, filled with passionfruit cream and garnished with berries, is sure to impress.”

The ingredients for the sponge: 4 medium free-range eggs, 115g caster sugar, plus extra for dusting, 1 vanilla pod, cut in half lengthways and seeds scraped out, 75g self-raising flour and 1 lemon, zest only.

For the passionfruit cream: 100ml double cream, 1 tsp vanilla extract, 100g cream cheese, 6 passionfruits, seeds removed.

To garnish: 1 lemon, sliced, 100g caster sugar, 100g raspberries or strawberries and 50g icing sugar.

For the glaze: 1 lemon, zest and juice and 150g icing sugar.