Roll cake is something that is quick to make, there are just a few more processes involved. I have thought about making it several times with mango cream, but only now have I had the opportunity. At the same time, I made it pure gluten-free with my wonderful chickpea flour. It doesn't turn out as fluffy as wheat flour, but it is good!
GLUTEN-FREE ROLL CAKE
3 eggs
50 g sugar
100 gr chickpea flour
1 teaspoon baking powder
MANGO CREAM:
4 dl heavy cream
250 gr Nirus mango puree
4 tablespoons sugar
DECORATION :
Mango puree
Procedure:
- Whisk eggs and sugar until fluffy.
- Sift the chickpea flour, carefully fold everything into the batter together with the baking powder.
- Spread the batter out on baking paper and bake for 10-12 minutes at 160 degrees.
- Whip cream and sugar until creamy, mix in mango puree
- When the cake is cooked through, remove the baking paper and roll it in a clean kitchen towel so it doesn't get crispy.
- Fill the roll cake with mango cream and decorate with mango puree. I used an empty ketchup bottle to decorate.