SUMMER FRUIT ROULADE

Preparation Method :

• Preheat the oven to Gas Mark 5 / electric oven 190°C. Line a swiss-roll tin with greased greaseproof paper.
• Place the eggs and sugar in a large bowl and whisk until the mixture becomes thick and creamy.
• Sift the flour and baking powder together and then sift over the egg mixture.
• Fold in the flour quickly with a metal spoon, followed by the butter and the orange zest.
• Pour into the prepared tin and gently spread until the surface is even.
• Bake in the oven for about 15 - 20 minutes or until the surface is golden brown.
• While the cake is cooking, cut a piece of greaseproof paper slightly larger than the tin and sprinkle generously with caster sugar.
• When cooked, invert the cake immediately on to the sugared paper, trim the edges and fold over one of the short edges.
• Roll up the roulade, with the paper inside and fold back the top of the paper, make sure that it doesn't stick to the cake as it cools.
• Leave to cool for about 10- 15 minutes Unroll carefully and remove the paper.
• Spread most of the cream over the roulade, but not right to the edges and scatter over the fruit, reserving a few berries to decorate.
• Roll up the filled roulade and transfer to a serving platter; preferably an oval one.
• Spoon the remaining cream into a piping bag and pipe rosettes on top of the roulade. Decorate with some more fruit and serve straight away.