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Gluten-free fruit sponge roll

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Active time
30 min
Yield
1 roll
Difficulty
Easy

Plus 15–20 min baking and complete cooling before filling.

Flour
Schär Mix B Bread

Before you start

  • Cool the sponge rolled with its parchment. Fill only when completely cold.
  • Choose thick blueberry or raspberry jam and a cream. As soon as the cream is whipped, reserve a few spoonfuls for the top.

Ingredients

Sponge

  • Eggs
    5 pcs
  • Sugar
    100 g5 tbsp
  • Salt
    1 pinch
  • Neutral oil
    35 ml
  • Water
    35 ml
  • Schär Mix B Bread flour
    120 g6 tbsp

Filling and decoration

  • Thick berry jamBlueberry or raspberry jam works well.
  • Fresh fruit or berries (optional)For the filling and decoration; wash and dry thoroughly.
  • Chopped nuts (optional)For the top, instead of or together with fresh fruit.

Method

  1. 1

    About 10 min

    Whip to ribbon stage

    Whip the eggs with the sugar and salt for about 10 minutes.

  2. 2

    Fold the batter

    Fold in the oil, then the water. Add the flour gradually and fold gently just until no dry pockets remain.

  3. 3

    180–200°C · 15–20 min

    Bake the sponge

    Preheat the oven to 180–200°C. Line a rimmed baking tray with parchment and spread the batter into a thin, even rectangle. Bake for 15–20 minutes.

  4. 4

    Roll with the parchment

    While still warm, loosely roll the sponge together with the parchment it was baked on. Do not peel the paper away: it stays between the turns. Leave the sponge rolled until completely cool.

  5. 5

    Unroll and spread the jam

    Set aside a few spoonfuls of the freshly whipped cream for the top. Gently unroll the completely cooled sponge. Then carefully peel the parchment away from the sponge, leaving the sponge resting on the same paper. Spread a thin layer of thick berry jam.

  6. 6

    Spread the cream

    Gently spread the remaining cream over the jam. Leave about 2 cm without cream along the edge that will close the roll. Add fresh fruit or berries if you like.

  7. 7

    Reroll and decorate

    On the same parchment, reroll from the curled edge. Keep the paper underneath the roll and place the roll seam-side down. Spread the reserved cream over the top and decorate with fruit, berries or chopped nuts if you like.