Grease and line an oblong (13 x 9 inch) tin with parchment paper.
In a mixing bowl, beat the 4 eggs with the sugar for the sponge base. It should become very light and aerated. The whisk should leave a figure of eight pronounced on the surface of the mixture when the whisk is lifted out of it.
Gently fold in the sifted flour with a metal spoon. Be very gentle so as not to knock any of the generated air out of the sponge base but also ensure that all of the flour is incorporated.
Pour the mixture into a prepared swiss roll tin.
Bake for 20 minutes, until well-risen and golden brown, and take the sponge out of the oven.
Before the sponge is fully cooled, invert it onto a sheet of parchment paper dusted with caster sugar.
Use a rolling pin roll it over it to flatten it lightly and then spread with a thin layer of raspberry jam.
Spread then with some whipped cream and some fresh fruit.
Carefully roll the Swiss roll up from the shortest side rather than from the longest.
11. Decorate the top with some additional whipped cream and fruit