Raspberry and cream Swiss roll

Butter, for greasing

3 large free-range eggs

1tsp vanilla bean paste

90g caster sugar, plus extra for dusting

80g plain flour

For the raspberry jam:

250g frozen raspberries

180g jam sugar

Zest of 1 lemon

For the cream filling:

100g clotted cream

200ml double cream

1 1/2tsp vanilla bean paste

For decoration:

400g fresh raspberries