This is quite easy to make and looks impressive for guests!
Line & grease Swiss Roll tin approx. 23cm x 30cm
Whisk Egg whites till foamy and then gradually add Caster sugar till thick stiff peaks
Carefully fold in Almond extract, White Wine vinegar and the Ground Almonds
Put into tin, level off and bake 30 minutes at 190 C
Remove from oven and cover with a piece of baking parchment and a damp tea towel. Leave to go cold
Whisk Double Cream till soft peaks
Put baking parchment onto work tip and sprinkle on icing sugar
Turn out cake onto icing sugar and peel off baking paper
Spread Double cream over cake and dot over the fresh raspberries
Roll up using the baking parchment. Decorate as desired
Keeps in the fridge for a few days
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