Gluten-free Swiss roll with strawberries

gluten-free

Ingredients for your gluten-free Swiss roll

For 1 Swiss roll approx. 30 cm long

For the sponge batter:

• 5 eggs, size L, separated
• 130 powdered sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 120 g Ruut cassava flour
• 40 g cornstarch

For the strawberry filling:

• 250 g cream
• 1 packet of cream stabilizer
• 250 g quark
• 1 tsp lemon juice
• 1 tbsp sugar
• 350 g strawberries

Rolling and filling a gluten-free strawberry roll

Tip :) For our recipes, and for weighing the flour, always use a kitchen scale.

1. Separate the eggs and beat the egg whites until stiff. Once they are half beaten, add half (65 g) of the powdered sugar.
2. Beat the egg yolks with the remaining powdered sugar, vanilla sugar and the pinch of salt for at least 3 minutes until light and creamy.
3. Now carefully fold about 1/3 of the beaten egg whites into the egg yolk cream with the hand mixer.
4. Add the cassava flour and the cornstarch and stir in. Now gently fold the remaining beaten egg whites into the mixture in two parts. Don't stir for too long, otherwise the egg whites will collapse too much. Just enough to combine everything.
5. Preheat the oven to 180°C, top and bottom heat. Pour the batter onto a baking sheet lined with baking paper and spread it into a large rectangle, not quite as big as the sheet, leaving about 3 cm of space to the edge on each side.
6. Bake the sponge for 10-13 minutes until light brown.
7. Now you need to work quickly! As soon as the baking sheet comes out of the oven, turn the sponge out onto a clean kitchen towel and peel off the baking paper right away. Now roll the sponge up tightly with the kitchen towel and let it cool COMPLETELY.

Filling:

1. Whip the cream with the sugar and cream stabilizer until stiff and stir it into the quark. Set aside about 150 g of the cream to spread on top of the Swiss roll later.
2. Wash 250 g of the strawberries, hull them, cut them into thin slices and fold them into the quark cream with the lemon juice.
3. Unroll the sponge again, spread the strawberry cream onto the sponge, leaving about 3 cm of space at the edge and at the end (the cream will be pushed "there" as you roll it up) and roll it up again.
4. Place the roll on an oblong plate and put it in the refrigerator for about 30 minutes. Before serving, spread the remaining quark cream on top of the roll, decorate with the remaining strawberries and enjoy.

TIP:

• When you take the sponge out of the oven and roll it up, it is important that you really work quickly. If you take too much time, the sponge can no longer be rolled up as well and may break.
• Don't roll up the Swiss roll with the filling too tightly, otherwise all the filling will slip out.
• The Swiss roll tastes best fresh, but you can also keep it in the refrigerator for up to two days. The sponge will then become a little softer.