Jane's gluten-free raspberry and almond roulade

In a brand new baking series with Jane Beedle, the GBBO finalist and home baker shows us how to whip up a deliciously perfect roulade for the whole family to enjoy!

Serves 8Prep: 90 minutes, including cooling timeCook: 10-12 minutes

Ingredients:

Sponge:4 large eggs110g caster sugar1 tsp almond extract55g ground almonds55g gluten free white bread flour20g cornflour¼ tsp xanthan gum30g coconut oil – melted (or, you can use butter)

Filling:250g mascarpone250g quark – you could use fat-free Greek yoghurt3 tbsp icing sugar (to taste)½ - 1tsp almond extractJar of raspberry conserve (370g)

Decoration:Extra icing sugar to make a drizzle glazeJuice of one lemonHandful flaked almonds, lightly toastedFew fresh raspberries

Equipment:Swiss roll tin 35 x 25cm – greased and base lined

Method:

For the sponge:

• Preheat the oven to 180C/gas 4

• Place the eggs, sugar and almond extract into a bowl and whisk until very light, fluffy and thickened. Use a stand mixer or a hand held electric mixer will do the job too. Add 1 tbsp of hot water and beat. The hot water helps to prevent cracking.

• Sift the almonds, flour, cornflour and xanthan gum together, pushing through as much of the almonds as possible. Then sift a second time over the egg and sugar mixture and fold in gently using a metal balloon whisk, gently moving it through the mixture.

• Add a little of the cake batter to the melted coconut oil or butter and mix well. This will help the oil incorporate better into the mix. Fold the oil mixture gently into the cake batter.

• Pour the mixture into the lined tin and smooth it out gently with a spatula until evenly spread.

• Bake the sponge for 10-12 minutes, or until just firm to the touch and your fingerprint bounces back. Do not over bake or the sponge will crack when rolling.

• Whilst the sponge is cooking, place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar.

• Turn the sponge out onto the parchment paper and roll up from the short side with baking parchment still in place, leave to cool completely

• For the filling: Place the mascarpone, quark, icing sugar, and almond extract in a bowl and beat to combine

• Unroll the sponge. Peel the parchment off the back. Spread the raspberry conserve over the sponge, followed by a layer of mascarpone mixture reserving some mascarpone mix for decoration. Roll up the sponge and place onto a serving dish or board.

• For the decoration: Mix a little icing sugar with the juice of a lemon to create a coating icing that is not too thick and able to drizzle.

• Drizzle the icing over the roulade and sprinkle with almonds

• Place the reserved mascarpone mixture in a piping bag fitted with a star nozzle. Pipe rosettes of mascarpone mix on top and decorate with raspberries.

• Keep refrigerated. Remove from fridge approximately 10 minutes before serving

TIP:

• You can use sweetened whipping cream instead of mascarpone and quark mix

• For a change swap raspberry conserve and fresh raspberries with cherry jam and fresh cherries