Gluten-free sensation roulade

The origin of the roulade recipe is uncertain, but it is believed to have appeared in France in the 18th century. The dish is a dessert made with sponge cake dough rolled with a cream and fruit filling.

The first written record of a roulade recipe was found in the book "Le Cuisinier Royal" by Marie-Antoine Carême, published in 1844. Carême's recipe was made with sponge cake dough, pastry cream, and fresh fruit.

Swiss roll became popular in France and, in the 19th century, began to spread to other European countries. In Brazil, rocambole arrived at the beginning of the 20th century, brought by European immigrants.

Characteristics of the roulade

A Swiss roll is a dessert made with sponge cake dough rolled with a cream and fruit filling. The dough is usually thin and soft, and the filling can be made with a variety of ingredients, such as pastry cream, fresh fruit, chocolate, or dulce de leche.

Advantages of the Swiss Roll

Swiss roll is a versatile dessert that can be served as a dessert, snack, or even meal. It is also a relatively cheap and easy option to make.

Here is a gluten-free recipe for roulade:

Gluten-free sensation roulade

Ingredients for the dough:

 

6 egg whites

3 gems

90 g of sugar

4 tablespoons of rice flour

4 tablespoons of cocoa powder

1 teaspoon of bicarbonate of soda

1 teaspoon salt

1 tablespoon of vanilla essence

1/2 cup oil

 

Ingredients for the filling and topping:

300 g of strawberry

1/2 cup granulated sugar

300 g of fresh cream or coconut cream

 

Dough preparation method:

Start by beating the egg whites; when foam forms, add the sugar little by little until it reaches a stiff peak. In the mixer, add the yolks little by little, then the vanilla essence and the salt. Sift the cocoa powder, the sodium bicarbonate, and the rice flour and mix them into the dough at once. Stir gently with a whisk, and for last, add the oil and stir (if you want; you don't need to add it; it's to make the dough thinner). Pour it into a low rectangular baking sheet for a few minutes, or do the toothpick test; if it comes out dry, it's ready.

How to prepare the filling and topping:

Reduce the strawberry, place the strawberries in a pan with a lid, over medium heat, until a jelly forms; do not let it dry; take it to the fridge for approximately 20 minutes; beat the cream with the sugar until it forms whipped cream; add the strawberry jelly. strawberry and beat until completely mixed.

 

Assembly:

Separate the whipped cream into two parts. Place a part of the cream over the dough and spread it out. With the help of parchment paper, roll up the roulade, cover with the other part of the cream, and decorate as you like.