Top Shows

Good Morning

Weekdays at 9am | TV ONE

GF Chocolate and raspberry roll


With Simon Holst

The 'conventional' version of this sponge roll has been a stand by in our house for decades, celebrating many birthdays and special occasions - interestingly the gluten free version looks even better! Amazingly you can take the cake from the oven less than twenty minutes after you start mixing it.

For a 22x30cm sponge roll:
Cost per serving: $0.75
Time to prepare: 60 minutes (including cooling)

Ingredients:

3 large eggs
1/2 cup sugar
1/4 tsp salt
1/4 cup tapioca flour
1/4 cup maize cornflour
1/2 tsp guar gum
2 Tbsp cocoa
1 tsp baking powder
1 Tbsp boiling water
Filling, see below

Method:

Heat oven to 230C (220C if using fanbake), with the rack just below the middle. Beat the eggs, sugar and salt together in a fairly large bowl, until mixture is thick, creamy and pale. (Use room temperature eggs and don't hurry the beating.) Meantime, line the bottom and sides of a 22x30cm sponge roll tin with a piece of baking paper cut at the corners where the edges fold up. Spray with non-stick spray.

Measure the flours, guar gum, cocoa and baking powder into a sieve over a piece of paper, then lift paper, return mixture to the sieve, and sift it on to the thick egg mixture. Fold in carefully but thoroughly until no pockets of dry ingredients remain. Add the boiling water and fold it in too, then spread the thick mixture evenly in the lined tin.

Bake for 7 -10 minutes or until the centre springs back when pressed lightly. (Take care not to cook longer than necessary or the sponge will shrink.)

Moisten (wet it lightly, then wring well) a clean tea towel and lay it on a large board or the bench. When the roll is cooked turn it out of the tin onto the tea towel. Carefully lift off the baking paper, then using the tea towel to help get started, roll the sponge up (in the tea towel) and leave to cool on a rack.

Filling and decorating: When cooled to room temperature, carefully unroll spread with raspberry jam, then whipped rum cream. (Beat 1 cup of cream with 1/4 cup icing sugar and 1 - 2 Tbsp rum until thick.) Roll up, starting from a short end, lifting the tea towel to help you. Serve join-side down, as is, or dusted with icing sugar, with chocolate or white chocolate curls for extra decoration, if you like.

(TX: 1 November 2011)


Advertisement

Advertisement