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Strawberry Swiss Roll

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Ingredients

Adjust Servings:
5 eggs
1/2 tsp salt
1 tsp lemon juice
50 g corn starch
50 g potatoes starch
25 g Schär Mix Pâtisserie
1 tsp guar gum
120 g sugar
1 sachet vanilla sugar
1 tsp yellow food colouring
Filling
10 g strawberries
10 g raspberries
40 g sugar extra to sprinkle
200 ml whipping cream
To decorate
strawberries
raspberries
icing sugar sifted

Nutritional information

151 kcal
Calories
2.9 g
Fats
28.7 g
Carbs
3.7 g
Proteins

Strawberry Swiss Roll

Features:
  • gluten-free

This light and fluffy sponge cake is filled with a luscious strawberry cream and garnished with fresh strawberries.

It's perfect for any occasion and guaranteed to impress your guests.

  • 45 min
  • Serves 4
  • Medium

Ingredients

  • Filling

  • To decorate

Directions

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One of the tastiest gluten free swiss rolls, especially for a sweet surprise on Valentine’s day

Steps

1
Done

Separate 5 eggs and beat the egg whites with salt and lemon juice, using a hand-held electric mixer, until stiff peaks form.

2
Done

Whisk the yolks with the starches in a bowl. Sift the flour and guar gum, then add the regular and vanilla sugar. Gradually fold the egg whites into the mix and use a spatula to incorporate, then add in the teaspoon of yellow food colouring (optional).

3
Done

Preheat the oven to 180 °C and line the tin with baking paper. Pour the mixture evenly in the tin and bake for 12-15 minutes, until the sponge is springy and shrinking away from the sides.

4
Done

Blend the fruits and sugar until smooth. Pour the whipping cream into a bowl and whip until thick enough to form soft peaks. Fold in the fruits and whisk for another 20 seconds. Place a sheet of baking paper on a clean surface and sprinkle a little sugar evenly over the sheet.

5
Done

Turn out the sponge on it. Cool for a couple of minutes, then gently peel off the baking paper. Spread the cream and make a small indent with the back of the knife along one of the short sides, about 2 cm in from the edge. With this side facing towards you, start to roll up the gluten free swiss roll, using the baking paper to keep it tightly rolled and in shape.

Radu

Celiac PRO since the age of 3 and the creator of "The Gluten-Free Recipes".

A front and close up view of some gluten free choux pastry specialities, filled with a vanilla cream and topped with dried strawbrries and melted chocolate
previous
Profiteroles
The top down view many gluten free phyllo dough sheets, next to a pink kitchen brush
next
Phyllo Sheets
A front and close up view of some gluten free choux pastry specialities, filled with a vanilla cream and topped with dried strawbrries and melted chocolate
previous
Profiteroles
The top down view many gluten free phyllo dough sheets, next to a pink kitchen brush
next
Phyllo Sheets

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