MIXED BERRY & HAZELNUT SPONGE ROLL

Serves 8 ● Prep 20 mins plus cooling

● Cook 12 mins

● 3 eggs, separated

● 100g caster sugar

● 50g blanched hazelnuts, toasted, then whizzed until finely ground

● 25g gluten-free plain flour

● 1tsp baking powder

● 1tbsp unsweetened almond milk (or any other milk)

● 300g reduced-fat ice cream

● 400g frozen summer fruits, defrosted slightly

● ½tbsp icing sugar, plus extra for dusting

● 1tbsp lemon juice

Preheat the oven to 180°C/fan 160°C/gas 4. Line a 33 x 23cm baking tin with baking paper.

Using an electric whisk, beat the egg yolks with 80g of the caster sugar for 3-4 minutes, until pale and thickened. Whisk in the hazelnuts, flour and baking powder. Stir in the milk. In a clean bowl, whisk the egg whites until stiff peaks form and then gently fold them into the cake mixture.

Pour the mixture into the tin and bake for 10-12 minutes, until the sponge springs back when touched gently. Remove from the oven and cool in the tin.

Let the ice cream soften out of the freezer for 5-10 minutes. Dust a sheet of baking paper with the reserved caster sugar and turn the sponge out onto it.

Whizz 100g of the summer fruits with the icing sugar and lemon juice to make a coulis. Add a little water if it is too thick.

Peel the lining paper from the sponge and spread the ice cream over, leaving a 2cm border.

Scatter 150g of the summer fruits over, then carefully roll the sponge to form a long roll.

Serve with the coulis, the remaining berries and a dusting of icing sugar.