Zesty Lemon and Summer Fruit Roulade
Preheat the oven to 200°C (180° Fan, Gas Mark 6). Grease and line a swiss roll tin with baking parchment (37cm x 26cm).
Whisk the eggs and sugar at high speed until pale and fluffy (about 4-6 minutes).
Sift in the flour, Baking Powder and lemon zest and fold in until fully incorporated. Pour into the prepared tin and gently smooth the surface with a spatula.
Bake in the centre of the oven for 10-12 minutes until golden. While it's baking, prepare a sheet of baking parchment, (a few inches larger than the baking sponge) by sprinkling it with 1 tbsp of caster sugar.
Tip the cooked cake out onto the prepared paper and peel away the paper it was baked on. Along one of the long sides, make a shallow cut 1cm from the edge and use this to start the roll. Roll up the still warm cake, with the paper. Place it seal side down and allow to cool completely.
In a medium bowl stir the yogurt to loosen. Add the lemon curd and stir gently to ripple through.
Unroll the cake and spread with the yogurt mix, leaving a 2cm edge all round.
Sprinkle over the fruit then re-roll loosely so as not to squeeze out all the filling. Turn seam side down, cover with cling film and place in the fridge for an hour to set.
Decorate with sifted icing sugar, more fruit and Wafer Butterflies and serve.