This is an absolutely delicious desert that is traditionally made for Christmas. I can’t wait until Christmas  and as it is light and perfect for summer, I decided to make one for friends coming to lunch.  The classic version  is made as a walnut sponge rolled and filled with a whipped cream with ground walnuts,  which  is  then topped with an icing of butter and sugar. This is delicious but very rich so I usually skip the butter icing and just dust the roll with icing sugar. It looks wonderful, very much a celebration dish. It is also gluten free !

• serves 6-8 people  / preheat oven 200˚

• line a 30 x 40 cm oven tray with greaseproof paper, leaving some to hang over       ends
• for the walnut sponge:
• 4 organic eggs separated
• 80 gr caster sugar

• 150 gr walnuts, lightly toasted then ground ( make sure the walnuts are fresh)
• 1 teaspoon baking powder and a pinch of salt
• in your mixer beat the egg yolks  and sugar until light and fluffy
• then fold in most of the ground walnuts, reserving 3 tablespoons for the filling

• in a separate dish, beat the egg whites, baking powder and salt until stiff

• fold them gently through the egg and walnut mixture

• pour the batter onto the tray, spread it out evenly
• bake in preheated oven for 5 minutes or until golden
• when the sponge is out of the oven

• take one end of the paper and slide the sponge out of the tray

• place the tray upside down over the sponge ( the steam will keep the sponge     moist and pliable
• leave to cool

• for the filling:

•  beat 250 ml pure cream with 2 tablespoons of caster sugar until stiff
• fold through the remaining walnuts and 1 teaspoon pure vanilla extract
• flip the sponge upside down and peel off the paper

• on the cooled sponge spread out the cream

• roll the sponge up and wrap the roll tightly with the grease proof paper
• refrigerate  for 2 hours or until needed

•  dust with icing sugar and decorate with walnuts