Gluten free chocolate roll with raspberry cream
This week I’m back in Sweden visiting my family for Easter. It’s safe to say spring has NOT arrived to Sweden yet. It’s absolutely freezing and there’s still snow in many places. It’s very hard to get used to the cold when you come directly from Dubai so I’m wearing about 6 layers of cloths to keep me warm if I go outside.
It’s lovely spending time with my family and I especially enjoy some time with my mum in the kitchen as we both enjoy cooking and baking. My mum is a very, very good cook and baker. She’s definitely one of my biggest inspirations. She’s a bit like a living cookery book in that she seems to knows everything. I guess you could say she’s quite traditional when it comes to her baking and cooking but she mixes it with new things too and I like that. I was just 19 years old when I moved to the UK and by that time I wasn’t really that interested in cooking and could hardly fry and egg so when I get that chance to spend some time with my mum these days I try to catch up on all the knowledge I missed out on when I moved away.
MUM AND DAD
My mum is not really used to gluten free cooking/baking but she’s happy to give it a try when I’m at home. We made this great chocolate roll cake that’s gluten free. It was also my nice’s birthday so we thought some kind of cake was definitely needed.
I really like making roll cakes like this one because they’re quick to make (only ca 5 min in the oven) and you can fill them so many yummy things like fruits, berries, nuts, jam, cream etc. to add your own touch to it.
The cream and raspberries taste surprisingly good together with the chocolate in this cake. I hope you enjoy it too!
INGREDIENTS
3 large eggs
150ml / 0.6cup caster sugar
5 tbsp corn starch
3 tbsp cacao powder
1 tsp baking powder
FILLING
2dl whipping cream / coconut cream
200g raspberries
INSTRUCTIONS
1. Preheat the oven to 220 C / 430 F
2. Line a baking tray with grease proof baking paper.
3. Whisk the eggs and sugar until the mixture is pale yellow, thick and fluffy.
4. Mix the corn starch, cacao, and baking powder. Fold the flour mix into the egg mix and carefully, making sure it’s all mixed together.
5. Spread the mix out on the lined baking tray. The mix should be equally spread over the whole baking tray.
6. Bake in the oven for about 5 minutes. Careful not to burn it.
7. Sprinkle some sugar over the surface of the cake.
8. Place some greased baking paper on a clean kitchen surface. Turn the cake over onto the baking paper. The cake is now upside down with baking paper on top of it. Brush some water onto the baking paper and carefully remove it. Let the cake cool under a clean tea towel.
9. Whip the cream and stir in the raspberries. You can mash up the raspberries a bit if they are big.
10. Spread out the cram mix onto the cake and spread it out.
11. Carefully Roll up the cake (from the long end) and leave it for a minute before slicing.
