Calories: 371
Fat (of which saturated fat): 21.5 g (4 g)
Carbohydrate (of which sugar): 37 g (29 g)
Salt: 0.5 g
serves 6
sunflower oil, for greasing
3 extra-large eggs
2/3 cup granulated sugar, plus extra to sprinkle
1/2 teaspoon almond extract
1/3 cup plus 2 tablespoons gluten-free cornstarch
3/4 cup ground almonds
confectioners’ sugar, to decorate
filling
1 cup vegan cream cheese
1 tablespoon confectioners’ sugar
1 1/4 cups sliced strawberries
Preheat the oven to 350°F. Grease a 13 x 9-inch jelly roll pan and line with nonstick parchment paper.
Place the eggs, sugar, and almond extract in a large bowl over a saucepan of hot, not boiling, water and whisk for about 10 minutes, until thick enough to hold a trail when the whisk is lifted.
Remove from the heat and whisk in the cornstarch, then fold in the ground almonds lightly and evenly.
Spread the batter into the pan and bake for 12–15 minutes, until just firm and lightly browned.
Place a sheet of nonstick parchment paper on the counter and sprinkle with confectioners’ sugar. Invert the pan over the paper to turn out the sponge. Remove the lining paper and trim the edges from the sponge. Cover with a clean dish towel and let cool.
To make the filling, beat together the vegan cream cheese and confectioners’ sugar and spread over the sponge. Top with sliced strawberries and carefully roll up from one short edge.
Place on a serving plate with the seam underneath, and sprinkle with confectioners’ sugar to serve.