Strawberry, Peach & Pomegranate Roulade

1. Preheat the oven to 200°C, fan 180°C, Gas 6. Grease and line a Lakeland Swiss Roll Tin with non-stick baking parchment.
2. Whisk the eggs and sugar together in a large mixing bowl with a handheld electric mixer, whisking for 3-4 minutes at high speed until very thick and mousse-like. Add the orange zest and whisk briefly to combine.
3. Sift in the flour and salt and fold in very gently with a large metal spoon to retain as much of the air as possible. Transfer to the prepared tin and level the surface. Bake for 7-8 minutes until firm and pale golden brown.
4. While the cake is cooking, prepare a large piece of baking parchment and sprinkle it generously with caster sugar. Cool the cake in the tin for 1-2 minutes, then flip it over from the tin onto the sugar-sprinkled parchment, so that the lining paper faces upwards. Carefully peel away the lining paper, then roll up the cake (with the baking parchment rolled up with the sponge) from the short end. Leave to cool.
5. To make the filling, whip the cream until thick. Spoon about one quarter into a piping bag fitted with a star nozzle and set aside. Gently fold the orange zest into the rest of the cream. Carefully unroll the cake and spread this cream evenly over the surface.
6. Halve 2-3 strawberries and cut half the peach into slices, reserving for the decoration. Chop the rest of the fruit into small pieces and sprinkle these over the cream with most of the pomegranate seeds. Roll up again from one short end – this time without the parchment. Pipe the cream in the piping bag along the top and serve, decorated with strawberries, peach slices and pomegranate seeds.

Tips:Cover and refrigerate for up to 2 days, though serve at room temperature to enjoy it at its best. The reason for rolling up the cake to cool is to prevent it from cracking when it’s finally filled and rolled.