The roll with almond milk cream I’m presenting today is made with gluten-free sponge cake and almond milk cream flavored with lemon zest. Additionally, the sponge cake is lightly brushed with limoncello diluted with water to make the dessert fresher and more suitable for the summer season.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 14 Hours
- Preparation time: 1 Hour
- Portions: 10 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 9 oz eggs
- 3/4 cup sugar
- 3/4 cup gluten-free rice flour
- 3/4 cup gluten-free cornstarch (or gluten-free potato starch)
- 1 vanilla bean
- 1 cup almond milk (gluten-free)
- 3 tbsp sugar
- 3 tbsp gluten-free cornstarch
- 1 tsp gelatin sheets (gluten-free)
- 1/2 vanilla bean
- 1 lemon (zest)
- 3 tbsp limoncello
- 3 tbsp water
Tools
- 1 Mixer
- 1 Sieve
- 1 Spatula
- 1 Baking Tray
- 1 Saucepan
- 1 Whisk
- 1 Bowl
Steps
Whisk the eggs with sugar and vanilla using a stand mixer or a hand mixer until the mixture is fluffy and triples in volume.
Meanwhile, sift the rice flour with the cornstarch twice and preheat the oven to 350°F.
Stop the mixer and, using a spatula, gently fold in 1/3 of the flour mixture to avoid deflating the batter.
Add 2/3 of the flour mixture and fold again, then add the remaining part.
Pour onto a 15×18 inch baking tray lined with wet parchment paper and spread gently without knocking the tray.
Bake for 15-20 minutes until golden.
Remove from the oven and immediately invert onto a kitchen towel. Carefully remove the parchment paper and roll tightly with the towel, let cool completely.
Soak the gelatin in cold water.
Sift the cornstarch into a pot to remove any lumps, alternatively, mix well with a whisk.
Add the almond milk and blend.
Add the vanilla seeds and grated lemon zest.
Place on the stove and cook on low heat until the cream thickens, about 2 minutes from boiling.
Remove from heat, transfer to a clean bowl, and add the squeezed gelatin.
Mix well, cover with a sheet of plastic wrap in contact.
Let cool at room temperature and once cold, refrigerate for at least 8 hours before use.
Gently unroll the sponge cake.
Mix the limoncello with water and brush the sponge cake.
Pour the cream over the cake and spread across the entire surface.
Roll tightly with a towel and refrigerate for at least 6 hours.
Remove the towel and transfer to a serving plate.
Dust with powdered sugar and serve.
ATTENTION: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they do not contain gluten contamination
Tips
It keeps in the fridge for 3 days.
It keeps in the fridge for 3 days.
It keeps in the fridge for 3 days.
It keeps in the fridge for 3 days.
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