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Jam and cream roulade
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Prep Time:
60 minutes
Cook Time:
18 minutes
Total Time:
78 minutes
Create a stunning gluten-free roulade perfect for tea time.
Ingredients:
  • 6 eggs, at room temperature, separated
  • 1 lemon, rind finely grated
  • 161.25 gm caster sugar
  • 62.50 ml gluten-free flour
  • 126.25 gm pouring cream
  • 2.20 gm vanilla extract
  • 108.90 gm strawberry jam
  • Pure icing sugar, to serve
Instructions:
  • Preheat your oven to 180°C and prepare a 24cm x 35cm (base) Swiss roll pan by greasing and lining it with baking paper.
  • 1. With an electric mixer, whisk egg yolks, lemon rind, 1/2 cup caster sugar, and flour until thick and pale. Clean and dry beaters. In a separate bowl, use a fresh electric mixer to whip egg whites until soft peaks form.
  • Gently mix one-third of the fluffy egg whites into the egg yolk mixture using a large metal spoon. Then, carefully fold in the rest of the egg whites in two more additions.
  • Spread the mixture evenly in the pan by tilting it, avoiding the use of a spoon to retain air. Bake for 18 to 20 minutes or until a skewer inserted in the center comes out clean.
  • Allow sponge to rest in the pan for 5 minutes. Lay a sheet of baking paper on a flat surface and sprinkle evenly with 2 tablespoons of the remaining caster sugar. Carefully flip the sponge onto the sugared paper. Roll the sponge from one short side to create a log shape. Let it cool completely.
  • With an electric mixer, whip together cream, leftover caster sugar, and vanilla until it thickens. Unroll the sponge, discard the paper, spread jam over it, add whipped cream, re-roll the sponge, dust with icing sugar, and then serve.

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