Gluten-Free Swiss Roll

04 Ago Gluten-Free Swiss Roll

The Swiss roll is a delicious sweet and fluffy sponge cake filled with a variety of options such as dulce de leche, fruit jams, or whipped cream, among others. Its distinctive feature is its rolled presentation.

Ingredients:

– 120 grams of rice flour

– 40 grams of cornstarch

– 6 eggs

– 160 grams of sugar

– Vanilla essence

– Orange zest

– Powdered sugar (as needed)

– 400 grams of dulce de leche

Instructions:

1. Preheat the oven to 180°C (350°F) and prepare a 30 x 40 centimeter baking tray with parchment paper or a silicone baking mat.
2. Separate the egg whites from the yolks and place the whites in a large bowl. Add a few drops of lemon juice and beat with a hand mixer until stiff peaks form.
3. In another bowl, beat the egg yolks with the sugar, vanilla essence, and orange zest until obtaining a creamy and frothy mixture.
4. Gently fold half of the beaten egg whites into the yolk mixture, using folding motions to maintain the volume.
5. Add the other half of the beaten egg whites and continue mixing gently.
6. Sift the rice flour and cornstarch over the egg mixture and fold in with gentle folding motions until well incorporated and no lumps remain.
7. Pour the batter into the prepared tray and spread it evenly with a spatula.
8. Bake for about 15 minutes or until the surface is lightly golden.
9. Remove from the oven and cover with another piece of parchment paper. Carefully roll the sponge cake and let it cool.
10. Once cool, unroll the sponge cake onto a flat surface dusted with powdered sugar and spread a generous layer of dulce de leche over it.
11. Roll the sponge cake again, tightening it with the parchment paper and securing it with tape. Refrigerate until well chilled.
12. Unwrap the Swiss roll, trim the ends with a clean knife, and enjoy.