Ingredients:

5 large free range eggs

115g Fairtrade caster sugar

Finely grated rind of half an orange

25g plain flour, sifted

40g ground almonds

142ml double cream

142ml natural low fat yoghurt

3 tbsp Fairtrade icing sugar

3-4 tbsp fresh orange juice

4 passionfruit, halved and pulp removed

Directions:

1. Pre-heat oven to 190°C and line a 13” x 9” swiss roll tin with greased non-stick baking paper.

2. Whisk the egg yolks, half the caster sugar and the orange rind, then fold in the flour and ground almonds.

3. Whisk egg whites in a separate bowl until stiff. Gradually whisk in remaining caster sugar.

4. Fold a quarter of the whites into the yolk mix, then fold in the rest. Spoon into the tin and smooth flat.

5. Bake for 10 minutes until spongy to the touch. Cover and cool for 1 hour.

6. Sprinkle a sheet of non-stick baking paper with caster sugar, turn the sponge onto it, carefully removing the lining paper.

7. For the filling, whip the cream until just peaking.

8. Stir in yoghurt, icing sugar, orange juice and whisk again until peaking.

9. Spread the filling to within 1cm of the edges of the sponge and spread the passion fruit pulp on top.

10. Starting at one of the short ends, carefully roll using the paper to help and turn onto a plate so that the join is underneath.

11. Dust with icing sugar and chill until ready to serve.

Bon Appetit!