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:
- 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.
- 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.
- 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.
- 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.
- 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!