I'm making a Roulade for the family this weekend, new recipe - the sponge bit of it I've copied below. One of the family has a nut allergy so I have to leave out the 50g of ground almonds? Do you think I should just increase the amount of S/R flour by 50g - increase it to 100g - to compensate? I wondered if that would make it rise too much and maybe I should only increase it to, say, 75g. Any suggestions welcomed.