Peel off the baking paper and leave to cool completely. Place one of the sponges on a plate or cake stand. Stir the jam to loosen and spoon onto the cake. Spread almost all the way to the edges.

Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free ... cake, stopping every now and then to allow it to penetrate the sponge.

To prepare the gluten-free cocoa and peach roll, start with the gluten-free sponge cake. Separate the yolks from the whites; ...