Swiss Roll Sponge Gluten Free
Difficulty
Intermediate
Pastry
Cakes & Cupcakes
,
Gluten-Free Pastry Mixes
Ingredients
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
Instructions
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.