Gluten-Free and Lactose-Free Strawberry Roll Cake Recipe

Indulge in a delightful Strawberry Roll Cake that caters to both gluten-free and lactose-free dietary needs. This recipe combines a tender, airy cake with a luscious strawberry filling, offering a perfect balance of sweetness and freshness.

Why You’ll Love This Cake: This Strawberry Roll Cake is not only considerate of dietary restrictions but is also incredibly delicious, featuring a light texture and rich, creamy filling. It’s the perfect treat for anyone looking for a dessert that is both health-conscious and decadent.

Perfect Occasion: This cake is ideal for celebrations, afternoon teas, or as a special treat during the warmer months. It makes a beautiful centerpiece for birthday parties, Mother’s Day brunches, or any gathering where you want to offer a dessert that’s both beautiful and accommodating to those with specific dietary needs.

Decoration Tips: Dust the top of the roll with powdered sugar for a classic look, or drizzle with a simple glaze to add a touch of glamour. Garnish with fresh strawberries and mint leaves for a pop of color and freshness. For special occasions, you can also add edible gold leaf or glitter for a festive touch.

Recipe:

Ingredients:

For the Cake:

• 3 eggs, separated
• 50g demerara sugar or xylitol
• 70g rice flour
• 100ml almond milk or other plant-based milk
• 50ml coconut oil or another preferred oil
• 1 tsp baking powder

For the Filling:

• 500ml almond milk or another plant-based milk of your choice
• 1/2 cup demerara sugar
• 3 tbsp cornstarch
• 2 egg yolks
• 1 box of plant-based cream (optional, for added richness)
• Strawberries, sliced as needed

Instructions:

1. Prepare the Sponge:
   • Preheat your oven to 200°C (392°F). Line a low-rimmed baking sheet with parchment paper.
   • Beat the egg whites with baking powder to stiff peaks. Gradually add sugar until a glossy meringue forms. Set aside.
   • In a separate bowl, whisk together the egg yolks, coconut oil, almond milk, and rice flour until smooth.
   • Fold the meringue gently into the yolk mixture to keep the air in the batter. Spread evenly on the prepared baking sheet.
2. Bake the Cake:
   • Place in the preheated oven and bake for about 30 minutes or until lightly golden and firm to the touch.
   • Remove from the oven and let cool slightly on a wire rack.
3. Prepare the Filling:
   • Combine almond milk, cornstarch, sugar, and egg yolks in a saucepan. Cook over low heat, stirring continuously, until the mixture thickens.
   • Once thickened, remove from heat and, if using, stir in plant-based cream for extra creaminess.
4. Assemble the Roll:
   • Spread the filling over the cooled cake, leaving a small border around the edges. Arrange the sliced strawberries on top of the filling.
   • Starting from one short end, carefully roll the cake using the parchment paper to help. Seal the edge at the bottom and chill in the refrigerator to set.
5. Serving:
   • Once set, dust with powdered sugar and slice. Serve chilled for the best texture and flavor.

This Gluten-Free and Lactose-Free Strawberry Roll Cake is a testament to the fact that dietary restrictions don’t have to mean compromise on taste or beauty in food presentation. Enjoy this delightful, fresh dessert that will surely be a hit at any table!