Jane Beedle served up a gluten-free raspberry and almond roulade on today’s episode of Lorraine.

The ingredients for the sponge are: 4 large eggs, 110g caster sugar, 1 tsp almond extract, 55g ground almonds, 55g gluten free white bread flour, 20g cornflour, ¼ tsp xanthan gum and 30g coconut oil – melted (or, you can use butter).

For the filling: 250g mascarpone, 250g quark – you could use fat-free Greek yoghurt, 3 tbsp icing sugar (to taste), ½ – 1tsp almond extract and Jar of raspberry conserve (370g).

For the decoration: Extra icing sugar to make a drizzle glaze, Juice of one lemon, Handful flaked almonds, lightly toasted and Few fresh raspberries.