Paul Hollywood makes a striped liquorice and blackcurrant Swiss roll Swiss roll dessert on The Great British Bake Off Masterclass.

The ingredients for the decorative sponge paste are: 70g unsalted butter, softened, 70g icing sugar, sifted, 2 medium free-range egg whites, 80g plain flour, sifted, 1tsp liquorice essence and ½-1tsp black food colouring paste.

For the filling: 75g unsalted butter, softened, 225g icing sugar, 1tbsp milk, ½tsp liquorice essence and 200g blackcurrant jam.

For the sponge: 3 large free-range eggs, at room temperature, 75g caster sugar, plus extra for sprinkling and 75g self-raising flour.