Apricot and Almond Cream Roll

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Put the egg yolks in a mixing bowl. Add around two thirds of the sugar and beat with the whisk attachments on a hand mixer until pale and creamy. Whisk the egg whites with a pinch of salt until stiff, gradually adding the rest of the sugar in the process. Scoop the egg whites onto the egg yolk mixture and fold in. Sieve the flour and cornflour over the mixture, sprinkle with the almonds and likewise fold in carefully, using a dough scraper. Spread over the baking tray and bake in the middle of the oven for 10-12 minutes.

Sprinkle a large tea towel with sugar and carefully turn the cake out onto the towel. Brush the grease-proof paper with water and carefully remove from the cake bottom. Roll the cake up immediately using the tea towel and leave to cool.

For the filling, beat together the cream cheese, orange juice and icing sugar. Whip the cream until stiff and fold in. Carefully unroll the cooled sponge and spread with the cream filling. Scatter with apricots and roll up again, using the tea towel to support the cake. Chill for around 1 hour before serving.