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Gluten Free Swiss Roll With Strawberry Cream

Name: Gluten Free Swiss Roll With Strawberry Cream
Prep time: 1 h
Cook time: 13 min
Ingredients: For the sponge cake:; 150 g Mix Pâtisserie; 120 g sugar; 6 eggs; 1 package baking powder; 1 pinch/es of salt; For the filling:; 300 g strawberries; 500 ml whipped cream; 100 g sugar

1 hr 7 min - 1 hr 13 min

Summer in a cake, this recipe will leave all your guests coming back for more!

This strawberry cream cake roll recipe brings summer to life through a delicious light and fluffy gluten free swiss roll. The sweetness of strawberry cream makes it perfect for a summer day enjoyed at the sun. Great to make for friends and family and easy to decorate to impress. Whipped cream, fresh strawberries and a sprinkle of sugar on top and your guests will think that it came from the finest Pâtisserie in Paris!

Cook

Preparation

in 55 minutes - 1 hour

Cooking

in 12-13 minutes

Temperature

180 °C

Preheat the oven to 180°C
Separate the eggs and whisk the egg whites, with a little salt, until they form firm peaks. The mixture should be stiff enough so that it doesn’t fall off the end of the whisk.
Add egg yolk and sugar alternately to the mixture, stirring constantly.
Sieve the flour together with the baking powder, and carefully add this to the mixture.
Line a baking tray with baking paper and evenly distribute the mixture on to it.
Bake in the oven for approx. 12 minutes.
Place the baked biscuit base onto a teatowel, dusted with icing sugar, and allow to cool a little. While it is still warm, gently roll it up. It can then be unrolled once it has cooled down completely.
For the filling: Mash approx. 200 g strawberries with a fork.
Whip the chilled cream, with the sugar, until it reaches a stiff consistency and place some of it in an icing bag. Combine the rest with the squashed strawberries.
Spread the strawberry cream over the roulade and roll up again.
Decorate the roll with cream kisses and garnish with the remaining strawberries.

Ingredients

For the sponge cake:

150

Mix Pâtisserie

120

sugar

eggs

package

baking powder

pinch/es of

salt

For the filling: