Whip the cream with vanilla essence until it forms soft peaks, then fold half of the curd. Spread this mixture over the sponge cake, leaving a 1 cm (1/2 in) border all round. Scatter the fruit over the cream. Carefully roll up the sponge and place seam side down on a serving plate.
Decorate by sprinkling icing sugar on top. For the striped effect, cut strips of parchment/wax paper and put on the cake/roll. Sprinkle icing/powdered sugar and then remove the paper.