Heat oven to 190C/170C fan/gas 5 and
line a Swiss roll tin (about 23 x 30cm)
with baking parchment.
Whisk the egg whites in a clean bowl
until stiff. Slowly add the sugar, still
whisking, until stiff and glossy.
Fold in the almond extract, vinegar
and ground almonds until lightly
incorporated. Pour into the Swiss roll
tin and smooth over, tapping the tin to
remove any big air bubbles.
Bake for 30-35 mins or until the top is
golden and feels firm and set. Remove
from oven, cover with baking parchment
and a damp tea towel. Leave to cool.
To serve, whip the cream until thick.
Spoon a third into a piping bag and set
aside. Invert the roulade onto a large
sheet of baking parchment sprinkled
with icing sugar. Carefully peel off lining
paper and spread over the lemon curd,
then spread over the rest of the cream.
Roll up carefully, using the paper to
help you. Pipe the remaining cream on
top of the roulade, and decorate with
flaked almonds and strawberry halves.