Contributor: Moncsi


  • 6 eggs, at room temperature
  • 6 heaped tbsp gluten free flour
  • 1 tsp gluten free baking powder
  • 6 tbsp unsalted butter, melted
  • 2 tbsp almond flakes
  • 4 tbsp sweetener
  • 1 tsp vanilla extract


  • 1 cup strawberries
  • 200g cream cheese
  • 3 tbsp sweetener
  • 1 tsp vanilla extract


1. Preheat oven to 350F/180C. Toss the almonds on a small baking tray for about 5 minutes, until golden brown and crispy. Transfer them to a cool plate. Leave the oven on for the cake.

2. Prepare the tin for the cake. Line a 36cmx33cm baking pan with baking paper.

3. Separate egg whites and yolks. In a large mixing bowl whisk egg whites with an electric hand mixer for about 5 minutes or until thick enough to leave a trail when the whisk is lifted.

4. In a separate bowl slightly beat the egg yolk. Add vanilla extract and butter.

5. Mix flour, sweetener and baking powder. Break almond flakes into smaller pieces, then add to this mixture (you might want to leave some for decorating).

6. Combine the egg yolk mixture with the dry mixture, then add half of the egg white in. Gently add the rest of the egg whites, folding in carefully.

7. Pour in the baking pan evenly and bake for about 10-15 minutes or until inserted knife comes out clean.

8. Lay out a kitchen towel. Once the cake is done, transfer it onto the towel. Gently remove the baking paper.

9. Roll up cake whilst it is still hot (with the help of the kitchen towel if needed to avoid burning your hands). Let it cool.

10. In the meantime prepare the filling. Mix the cream cheese with sweetener and vanilla extract.

11. Take the washed strawberries and mash them with a fork. Mix strawberries with cream cheese and vanilla mixture.

12. Unroll the sponge. Spread the cream cheese mixture in an even layer over the cake and tightly roll the cake up, using the towel if needed.

13. Decorate with whipped cream, strawberries and almond flakes.

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