Preheat the oven to 175°C (350°F).
In a bowl, combine the eggs and the sugar and beat together until light and foamy.
In a separate bowl, combine the flour, the curry powder and the baking powder.
Stir and sift it into the egg mixture. Using a spatula, gently fold together until smooth.
Pour the mixture into a rectangular baking dish lined with wax paper, no more than two thirds full (if you don’t have a suitable dish, try to shape the batter into a rectangle, and trim the edges when it is baked).
Bake in the oven for 15-20 minutes until risen and golden and firm to the touch. Check it is cooked by inserting a metal skewer. If the skewer comes out clean, the cake is done.
When the cake is cool enough to handle, but still soft, put it upside down on the kitchen table and carefully remove the paper (if the paper sticks to the cake, carefully dab it with a moist kitchen towel).
For the topping, beat the cream cheese until smooth and then fold in the sour cream. Spread the mixture over the cake and cover with berries. Carefully roll the cake lengthwise. Leave to sit for 30 minutes before cutting.