Instructions

Preheat oven to 200°C/ fan 180°C/ gas mark 6. Grease and line a 33cm x 23cm (13x9in) Swiss roll tin. Put eggs and caster sugar into a large heatproof bowl set over a pan of simmering water; whisk together for about 4 minutes or until mixture is pale and thick. Remove from heat; whisk for 1-2 minutes or until cool.
Sift flour and cocoa powder over mixture; use a metal spoon to fold in gently with hot water until evenly mixed. Pour into prepared tin; gently level surface with back of a spoon.
Bake in oven for 10-12 minutes or until firm. Tip cake over onto a sheet of baking paper; peel off lining paper. Trim edges of sponge with a sharp knife; roll up loosely with paper inside. Place seam-side down on a wire rack; leave to cool.
Carefully unroll cake; discard paper. Mix together yogurt and fromage frais; fold in strawberry fruit spread. Spread mixture evenly over cake; scatter over strawberries. Roll up cake; dust with sifted icing sugar. Serve in slices.