For a more fancy serving, top each slice with some whipped cream and berries! That will require a plate and a spoon though.
Gluten-free rolled cake with lemon curd
150 ml sugar
200 ml potato flour
1 tsp baking powder
200 ml lemon curd
Beat eggs and sugar together until pale and very fluffy. Fold in the potato flour and baking powder. Spread onto a lined baking sheet, and bake at 225 degrees for 5-6 minutes. Watch it closely, you don't want this to burn.
When the cake has baked, take it out and invert onto a sugared baking sheet. (Which you prepare just by pouring regular sugar onto a sheet, simple as that) Remove the paper that the cake was baked on - if it seems to stick, brush it with water and it should come off easily. Invert the roasting tin over the cake, and let cool. (That's so it doesn't dry out.)
When it's cool, spread with lemon curd and roll up tightly, long edge towards you. Wrap in plastic and keep in the fridge or freezer if you're not eating it right away. It will dry out quickly if left at room temperature.