Method

• 1

  Preheat oven to 200C/400F/Gas 6. Grease and line a Swiss roll tin (37cmx26cm) with baking paper.

• 2

  Whisk the eggs and sugar at high speed until fluffy (about 4-6 minutes).

• 3

  Sift in the flour, baking powder and lemon extract and fold in until fully incorporated. Pour into the prepared tin and gently smooth the surface with a spatula.

• 4

  Pour the mixture into a Swiss roll tin (37cmx26cmx1cm) and bake in the centre of the oven for 10-12 minutes until golden. While it’s baking, prepare a sheet of baking paper (a few inches larger than the baking sponge) by sprinkling it with 1 tbsp caster sugar.

• 5

  Tip the cooked cake out onto the prepared paper and peel away the paper it was baked on. Along one long side, 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.

• 6

  In a medium bowl, stir the yoghurt to loosen. Add the lemon curd and stir gently to ripple through.

• 7

  Unroll the cake and spread with the yoghurt mix, leaving a 2cm edge all round.

• 8

  Sprinkle over the fruit then re-roll loosely so as not to squeeze out all the filling. Turn seam side down, cover with clingfilm and place in the fridge for an hour to set.

• 9

  Decorate with sifted icing sugar, more fruit and Dr. Oetker Wafer Butterflies, and serve.