Gluten-Free Cacao Roll with Peaches
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Amount |
|---|---|
| Sugar | 150g |
| Eggs | 5 |
| Potato Starch | 35g |
| Rice Flour | 30g |
| Unsweetened Cocoa Powder | 35g |
| Honey | 5g |
| Salt | 1 pinch |
| Vanilla Bean (split) | ½ bean |
| Lactose-Free Fresh Cream | 250g |
| Powdered Sugar | 15g |
| Peaches | 200g |
| Lemon Juice | 10g |
| Powdered Sugar (for garnish) | 25g |
Instructions
-
Prepare the Gluten-Free Sponge Cake:
Start by separating the egg yolks from the egg whites. In a stand mixer, beat the egg yolks with 100g of sugar for at least 10 minutes, until the mixture becomes fluffy and light. This step is crucial for achieving a spongy texture. -
-
Whisk the Egg Whites:
While the yolks are whipping, beat the egg whites with a pinch of salt until they form stiff peaks that are glossy but not too firm. -
Combine Yolks and Whites:
Gently fold the whipped egg whites into the yolk mixture, being careful not to deflate them. Use slow, sweeping motions from the bottom up to maintain airiness. -
Incorporate Dry Ingredients:
Sift the rice flour directly into the egg mixture, mixing gently with the same up-and-down motion. Next, sift in the cocoa powder and mix until the batter is smooth and well-combined. -
Bake the Sponge Cake:
Line a 37×30 cm baking sheet with parchment paper and pour the batter evenly onto it. Smooth the surface with a spatula to ensure it is level. Bake in a preheated oven until the sponge is set and slightly golden, about 10-12 minutes. -
Prepare the Cream Filling:
While the cake is baking, pour the chilled lactose-free cream into the stand mixer and add 15g of powdered sugar. Whip the cream until stiff peaks form. -
Prepare the Peaches:
Peel and dice the peaches, then toss them with lemon juice to prevent browning. -
Assemble the Roll:
Once the sponge cake is baked and cooled slightly, spread the whipped cream evenly over the surface. Scatter the diced peaches on top, ensuring they are well distributed. -
Roll the Cake:
Carefully roll the sponge from the shorter side (28-29 cm). Use the parchment paper to help guide the roll, ensuring it is tightly sealed. Wrap the roll in the parchment and cover it with plastic wrap to secure. Place it in the fridge for at least 2 hours to allow the flavors to meld and the texture to set. -
Slice and Serve:
Once the roll has chilled and firmed up, carefully remove the plastic wrap and parchment paper. Cut the roll into slices, then cut 1.5 cm wide strips of parchment paper (around 20 cm long) and wrap each slice for a neat presentation. -
Finish with Powdered Sugar:
Before serving, dust the roll generously with powdered sugar for a sweet, snowy finish.
Your Gluten-Free Cacao Roll with Peaches is now ready to be enjoyed! A deliciously light dessert with a rich cocoa flavor and fresh, juicy peaches. Perfect for any occasion!
