The gluten-free sponge cake roll is a rolled sponge cake made with rice flour and starch. Today I propose the recipe from master Luca Montersino, a very soft gluten-free sponge cake roll that doesn’t break when rolled due to the moisture of the creams. It’s also perfect with chocolate cream or jams for a snack or breakfast.
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- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
- Energy 110.41 (Kcal)
- Carbohydrates 22.43 (g) of which sugars 12.05 (g)
- Proteins 2.47 (g)
- Fat 1.61 (g) of which saturated 0.65 (g)of which unsaturated 0.79 (g)
- Fibers 0.00 (g)
- Sodium 22.58 (mg)
Indicative values for a portion of 41 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz eggs
- 6 oz sugar
- 3.5 oz gluten-free rice flour
- 3.5 oz gluten-free cornstarch (cornflour) (or gluten-free potato starch)
- 1 vanilla bean
Tools
- 1 Mixer whisks or stand mixer
- 1 Spatula
- 1 Sieve
- 1 Baking tray about 16×18 inches
Procedure
Beat the eggs with sugar and vanilla in a stand mixer or with a hand mixer until you obtain a thick and foamy mixture, it should triple in volume.
Meanwhile, sift the rice flour with the starch twice and preheat the oven to 356°F (180°C) in static mode.
Stop the mixer, and by hand with the help of a spatula, add 1/3 of the flour and mix gently from bottom to top to avoid deflating the mixture.
Add 2/3 of the flour and mix again, then the last part.
Pour into a baking tray lined with moistened parchment paper and spread gently without banging the tray.
Bake for 15-20 minutes until golden.
Remove from oven and immediately turn onto a kitchen towel. Gently remove the parchment paper and roll tightly with the towel, let cool well.
Unroll and fill as desired.
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WARNING: consult the Italian Celiac Association guidelines and read ingredients carefully to ensure they are gluten-free
Advice
It keeps for 4 days wrapped in cling film to prevent drying out.
Wrapped well in cling film and then in a food bag, it can be frozen.
Wrapped well in cling film and then in a food bag, it can be frozen.
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