Swiss roll


3 eggs, separated
4 oz caster sugar, plus extra for dusting
1/2 tsp baking powder
3 oz gluten-free plain flour
125 ml whipping cream
2 tbsp icing sugar
flaked almonds (optional)
fresh fruit


Butter and line a 9 by 13-inch baking tray or Swiss roll pan with parchment paper. Preheat the oven to 180 C.
In one bowl, whisk the egg whites until frothy. Gradually add 2 oz of the caster sugar whilst still beating until you reach a stiff peak consistency.

In a separate bowl, whisk together the egg yolks with 1 oz of the caster sugar  until very pale and thick. Pour the egg yolk mixture into the beaten egg whites and sift in the baking powder and flour. Fold together using a rubber spatula until only a few streaks of egg white remain.

Pour the mixture out onto the lined baking tray, sprinkle enough flaked almonds to cover the surface and bake for 10-15 minutes until golden.
Sprinkle some caster sugar on the cake and cover with baking parchment. Turn the cake  on a cooling rack and peel the baking parchment off the cake. Roll the cake up tightly (starting at the short end) keeping the baking parchment inside the roll. Leave to cool completely.

Meanwhile whip the cream until thick then gently stir in the icing sugar. Set aside.

Unroll the cooled cake and spread with the whipped cream. Add some raspberries on the layer of cream and roll up tightly. Chill for 30 minutes before serving.

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