Swiss Roll Sponge Gluten Free
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Ingredients
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Unit of Measurement
- 37 g whole eggs
- 60 g egg yolks
- 7 g PreGel SETAGEL®Vellutina® - Sorbitol Paste - 70472
- 54 g milk
- 37 g unsalted butter
- 98 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 85 g egg whites
- 25 g sugar
Method of Preparation
- Combine the eggs and yolks in a small bowl.
- In a pot, bring the PreGel SetaGel Vellutina, milk, and butter to a boil.
- Remove from the heat and stir in the PreGel Five Star Chef Pronto Flamenco Gluten Free. Place into a bowl.
- Slowly add the eggs and yolks while stirring to incorporate.
- In a stand mixer, whip the egg whites and sugar to medium peaks.
- Gently fold the meringue into the batter.
- Spread on a half full sheet pan lined with a Silpat.
- Bake at 182°C /360°F for about 6 minutes.
- Allow to cool slightly. Once cool enough, roll and let cool completely rolled up.