Grain-Free White Swiss Roll
Grain-Free, Gluten-Free, Nut-Free
Recipe by Whisk me Free
This beautiful pearly-white cake starts with a French meringue and ends in a Swiss Roll! Top with your favorite fresh berries for a pop of color & tangy fruit to complement the cream.
Ingredients:
- 2 Tablespoons sugar
- 4 egg whites
- 1 teaspoon cream of tartar
- ¼ cup Otto’s Naturals Cassava Flour
- 1 Tablespoon avocado oil (or other neutral oil)
- ¼ cup sugar
- ¼ cup milk of choice
- 2 cup heavy cream
- 3 Tablespoons powdered sugar
- Raspberries (or other desired berries) for garnish
Instructions
- Preheat the oven to 350°F/180°C. Grease and line a 9x13-inch baking tray with parchment paper and set aside.
- Whip the egg whites in a clean bowl. Once it reaches soft peaks, add 2 Tablespoons sugar and cream of tartar and whisk until it reaches stiff peaks. (You should be able to turn the bowl upside down without it falling out of the bowl.)
- In a separate bowl, whisk together the cassava flour, oil, sugar and milk until smooth.
- With a rubber spatula, gently fold in the egg whites into the flour mixture, 1/3 a time, until incorporated. Do not overmix or you will knock out all the air from the meringue.
- Transfer the batter to the prepared baking tray and spread it evenly on the tray. Bake for 15 minutes or until lightly golden brown and springy to the touch. Remove from the oven and let cool.
- While it cools, make the filling by whipping the cream and sugar together until it reaches stiff peaks.
- Carefully pull the parchment paper off the cooled cake and place it onto a clean sheet of baking parchment with the browner side facing up.
- Spread the cream evenly across the cake and roll it gently. (Leave some cream for the decoration.)
- Roll the cake in the parchment paper and refrigerate for at least an hour.
- Place the remaining cream in a piping bag with a star nozzle, and pipe across the cake or whatever way you like. Finish by topping it off with a few raspberries and enjoy!
