This is one of my favorite recipes. And also my family keeps asking me to make these roll cakes very often. I've baked this roll cake more than any other pastry ever. It's delicious, fluffy and melts in your mouth. On top of all that goodness, it's completely gluten free!
Recipe:
3 eggs [ room temperature ]
1,5 dl sugar
1,5 dl potato starch
1 teaspoon of baking powder
3 tablespoons of cocoa powder
The filling:
2 egg yolks
100 g butter
2 dl powdered sugar
1. Mix your eggs and sugar until light and fluffy.
2. Mix together potato starch, baking powder and cocoa powder.
3. Add the mixture into the egg and sugar fluff through a shift.
4. Gently mix them together.
5. Prepare a baking sheet with high edges and line with baking paper.
6. Scoop the mixture on the sheet and spread evenly.
7. Bake in 275C for about 5 minutes. Keep an eye on it, but don't open the oven while baking.
8. Take another baking paper on the table and spread sugar on it. Take the cake from the oven and flip it over on the sugared paper. Remove the paper on the top. Let the cake cool.
9. Prepare the filling: Mix butter and powdered sugar first at slow speed and then high so the sugar won't go everywhere. Lastly add two egg yolks. If not using any egg yolks you can use a table spoon of vanilla extract.
10. Once the cake is cooled, spread the filling evenly on the cake. Then roll it neatly with the baking paper and set to rest in the fridge for few hours, so the filling sets. You can also put it in a freezer for 20-30 minutes.
You can use this converter to change quantities into U.S measurements.
Enjoy!
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