Make the cake: preheat the oven to 200ºC / fan oven 18OºC / gas mark 6. Grease and line a baking
sheet with greaseproof paper, then mark two 20cm / 8in circles on the paper. Whisk together the
eggs and sugar for about 10 minutes until the mixture is thick and pale, and leaves a trail when
the whisk is lifted. Sift the flour and fold in gently. Transfer half of the mixture to a separate
bowl and sift in the cocoa powder; fold in lightly. Place alternate spoonfuls of the mixtures on
the marked circles, spreading to the edges, then swirl together with a skewer. Bake for 10-12
minutes until the mixture is firm. Remove the paper and allow to cool on a wire rack.
Line an 18cm / 7 in round cake tin with plastic film. Using a sharp knife, trim the rounds of
sponge to fit the tin.
Make the mousse: skin, stone and puree the nectarines. Dissolve the gelatine in the orange juice
in a small bowl set over a pan of hot water. Mix into the nectarine puree with the sugar. Whisk the
egg white and whip the cream, then fold the egg white and cream into the puree.
Line the base of the cake pan with one of the sponge rounds. Pour in the mousse mixture, cover
with the other round of sponge, then chill for several hours until set.
Turn out and decorate with fresh fruit. Warm the jam, push through a sieve, then brush over the
fruit. Serve with loganberry sauce, if you like.