Gluten-free sponge sheet for filled rolls

Published on 28 March 2026

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Two ideas for using it:

1 VERSION WITH PASTRY CREAM AND STRAWBERRIES

2 VERSION WITH PEACHES

Quick, incredibly soft and described as gluten-free, loved by everyone. Versatile with strawberries or summer peaches, jam, spreads or cream cheese.

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INGREDIENTS FOR A 25 X 35 cm TRAY

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I sift starches.

I add salt to whites.

I beat and gradually add sugar as they whiten.

I add yolks one at a time to firmly beaten whites.

I add sifted starches.

I drizzle oil and beat briefly more.

I spread and level on a lined tray.

I bake preheated at 200°C conventional about 9 minutes, or 190°C fan. Do not overcook and dry it.

I cover with film and cool, remove paper and invert onto clean paper. It rolls without breaking. I used pastry cream, recipe on the blog.

I add strawberries mixed with two tablespoons of strawberry jam.

I roll.

I wrap in paper then film, twist ends and refrigerate for hours.

I whip cream lightly sweetened with icing sugar, spread irregularly and decorate with strawberries and white chocolate shavings.

For peach roll, I use chopped peaches and jam inside and slices on top.

Very fluffy.

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