Nut Sponge Roulade, Gluten-Free Naturally

Naturally Gluten-Free Desserts

Nut Sponge Roulade

Makes 10 to 12 servings

INGREDIENTS

Cake

1 Cup Hazelnuts, finely ground

1 ¼ Cups Pecans, finely ground

9 Large Eggs, separated

1 Cup Sugar Brown, packed

1 ½ Tsps Baking Powder

1 Dash Salt

1 Tsp Vanilla Extract

Filling

1 ½ Cups Heavy Cream

3 Tbls Cocoa Powder, unsweetened

1/3 Cup Sugar, superfine

3 Tbls Simple Syrup

Frosting

12 Ozs Cream Cheese, softened

6 Ozs Unsalted Butter, softened

1 ½ Cups Confectioners' Sugar

1 Tsp Vanilla Extract

Garnish: Chocolate Shavings

DIRECTIONS

Heat oven to 350 F

Line a jellyroll pan parchment paper

In a mixing bowl, beat the egg yolks with the brown sugar until thick and fluffy. Fold in nut meals, baking powder, salt and the vanilla. In a separate bowl whip the egg whites until stiff and fold them into the sponge batter. Spoon into the prepared pan and spread evenly. Bake for 15 to 20 minutes or until edges turn light brown and a toothpick tests clean in the middle. Be careful to not overbake.

While cake is baking, spread a clean, lint-free tea towel on a counter and dust it with confectioners' sugar. When cake is finished baking, remove it from the oven and immediately flip it over onto the prepared towel. Remove the pan and carefully peel off the parchment paper.

Starting at one of the short ends, roll the cake up into the towel—yes, you want the towel to be rolled up inside. Allow the cake to cool completely. This will help train the cake to roll up nicely later once it’s filled.

Filling

In a clean bowl, whip the cream until thick. Add the sifted cocoa, superfine sugar and simple syrup and continue to beat until stiff peaks form.

To assemble the roulade; unroll the cooled cake and use a spatula to spread the cream evenly over the cake. Roll your cake at the same short end you started with before. Then keep rolling the cake up into a spiral, DO NOT roll the towel this time. Refrigerate until ready to frost.

Frosting

In a medium bowl, beat the cream cheese and butter until it is perfectly smooth. Add the confectioners' sugar and mix at low speed until fully incorporated. Add the vanilla and slowly increase the speed to high and whip until perfectly smooth, creamy and light.  Ice the entire roulade with the cream cheese frosting and decorate with shaved chocolate, if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com