Step 1

Butter and line a 9 by 13-inch baking tray or Swiss roll pan with parchment paper. Preheat the oven to 180°C/gas mark 4

Step 2

In one bowl, whisk the egg whites until frothy. Gradually add half of the caster sugar whilst still beating until you reach a stiff peak consistency

Step 3

In a separate bowl, whisk together the egg yolks with half of the remaining caster sugar and half of the lemon zest until very pale and thick. Pour the egg yolk mixture into the beaten egg whites and sift in the baking powder, rice flour and corn flour. Fold together using a rubber spatula until only a few streaks of egg white remain

Step 4

Pour the mixture out onto the lined baking tray and bake for 10-15 minutes until golden. Turn the cake out onto a clean tea towel dusted with caster sugar. Peel the baking parchment off of the cake, trim the edges with scissors and then roll the cake up tightly (starting at the short end) keeping the sugared tea towel inside the roll. Leave to cool completely

Step 5

Meanwhile whip the cream until thick then gently stir in the icing sugar and the rest of the lemon zest. Set aside

Step 6

In a sauce pan over a medium heat, cook the raspberries with the remaining caster sugar and a splash of water. Use a fork to crush the raspberries down to a sauce and bring to a simmer. Take off the heat and set aside (you can strain it through a fine mesh sieve to remove the seeds if desired)

Step 7

Unroll the cooled cake and spread with the raspberry sauce. Then layer on the whipped lemon cream and roll up tightly. Chill for 30 minutes before serving