2 Medium Eggs
½ Tsp Almond Extract
75g Caster Sugar
50g Ground Almonds
25g Rice Flour
½ Tsp Gluten Free Baking Powder
25g Flaked Almonds
150g Strawberry, Raspberry, Apricot, Cherry, Blackcurrant or Plum Jam
You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”)
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Preheat the oven to 200℃/Fan 180℃ and line the base and sides of the Swiss roll tin with non stick baking parchment.
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Whisk the eggs, almond extract and sugar until it turns very thick, pale and creamy. Mix together the ground almonds, rice flour and baking powder and fold into the egg mixture. Spoon into the tin, level the surface and scatter the flaked almonds over the top.
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Bake in the preheated oven for about 8 minutes or until the top is golden brown. Whilst the sponge is cooking heat the jam slightly to make it easier to spread and cut a piece of baking parchment slightly larger than the tin, lay it flat on the worksurface and sprinkle with a little caster sugar.
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When the sponge is cooked tip it out onto the baking parchment, peel off the paper from the base and sides and spread the jam over the base. Then, roll up the sponge starting from one of the shorter ends, using the paper to guide the roll.
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* For a cane/beet sugar free version of the recipe replace the caster sugar with Sweet Freedom Natural Sweetener (mild) or light Agave Nectar, omit sprinkling caster sugar on the baking parchment prior to rolling the sponge and use a no added sugar fruit jam - here's a recipe for a plum jam made with Sweet Freedom.
