For the sponge
Butter (lactose free), for greasing
7 medium free-range eggs, separated
140g/5oz caster sugar
65g/2¼oz cocoa powder
For the filling
275ml/10fl oz lactose free double cream
Mint leaves to garnish
Preheat the oven to 180C/160C Fan/Gas 4. Line a 22x32cm/9x13in Swiss roll tin, or tall-sided baking tray with baking paper and lightly grease with butter.
Whisk the egg yolks and sugar together in a bowl until thick. Sieve over the cocoa powder and whisk in until full incorporated.
In a clean glass bowl using clean beaters, whisk the egg whites until stiff. Fold them into the cocoa mixture a spoonful at a time.
Pour the mixture into the baking tin and spread out evenly. Bake for 20 minutes. Use a knife to cut the edges away from the tin, then leave to cool.
Turn the Swiss roll out on to a sheet of baking paper. Whisk the lactose free double cream.
Using a spatula, spread this over the sponge. Sprinkle over the raspberries. Roll up from one of the short sides.
Sprinkle sugar over the roll, garnish with mint leaves and raspberries.
Recipe adapted from: Good Food