Photo of Mixed berry & hazelnut sponge roll by WW

Mixed berry & hazelnut sponge roll

Points® value
Total Time
47 min
25 min
12 min
A light-as-air sponge roll that’s filled with ice cream and served with berries.


Egg, whole, raw

3 medium, raw, separated

Caster Sugar

100 g


50 g

Gluten free plain white flour

25 g

Baking powder

1 teaspoon(s), level

Unsweetened almond drink

15 ml, (or any other milk)

Low Fat Ice Cream

300 g

Frozen Mixed Berries

400 g, defrosted slightly

Icing Sugar

1½ teaspoon(s), level, plus extra for dusting

Lemon Juice, Fresh

1 tablespoon(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 33cm x 23cm baking tin with baking paper.
  2. Using an electric whisk, beat the egg yolks with 80g of the caster sugar for 3-4 minutes, until pale and thickened. Whisk in the hazelnuts, flour and baking powder. Stir in the milk. In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold them into the cake mixture.
  3. Pour the mixture into the tin and bake for 10-12 minutes, or until the sponge springs back when touched gently. Remove from the oven and cool in the tin. Let the ice cream soften out of the freezer for 5-10 minutes. Dust a sheet of baking paper with the reserved caster sugar and turn the sponge onto it.
  4. Whizz 100g of the fruit with the icing sugar and lemon juice to make a coulis. Add a little water if it is too thick.
  5. Peel the lining paper from the sponge and spread the ice cream over, leaving a 2cm border. Scatter 150g of the summer fruits over, then carefully roll the sponge. Serve with the coulis, the remaining berries and a dusting of icing sugar.


To get maximum volume when whisking egg whites, make sure the bowl and whisk are clean and grease-free.