Dairy free Honey and Rosewater Roll recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the roll
4 large free-range eggs, separated
115 g (4 oz) generous 3/4 cup of icing (confectioners') sugar and extra for sprinkling
1 tablespoon of rosewater
55 g (2 oz) scant 1/2 cup of rice flour
55 g (2 oz) scant 1/2 cup of potato flour
1 teaspoon of Gluten free baking powder
115 g (4 oz) generous 3/4 cup of icing (confectioners') sugar and extra for sprinkling
1 tablespoon of rosewater
55 g (2 oz) scant 1/2 cup of rice flour
55 g (2 oz) scant 1/2 cup of potato flour
1 teaspoon of Gluten free baking powder
for the filling
3 tablespoons of scented runny honey
1 teaspoon of rosewater
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
100 g (3 1/2 oz) 3/4 cup of icing (confectioners') sugar; sifted
Raspberry jam (jelly)
1 teaspoon of rosewater
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine
100 g (3 1/2 oz) 3/4 cup of icing (confectioners') sugar; sifted
Raspberry jam (jelly)
method
A clean tea towel
33 x 23 cm (13 x 9 inch) non-stick Swiss roll/ roulade tin, completely lined with one piece of baking parchment (wax paper)
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. First make the roll. in a large bowl, beat the egg whites with an electric whtsk until they form soft peaks.
3. Gradually sift and fold in half the icing (confectioners') sugar until the mixture stands in firm peaks.
4. In another bowl, beat the egg yolks and the remaining icing (confectioners') sugar until very thick.
5. Stir in the rosewater. Gently fold in the flours and baking powder.
6. Lightly fold in the egg whites using a metal spoon, a third at a time, until all the egg whites are used up.
7. Lightly spread the mixture into the prepared tin and bake for 12 minutes until firm and springy when touched.
8. Sift and sprinkle the extra icing (confectioners') sugar onto a clean tea towel.
9. Turn the cake onto the tea towel and carefully pull off the baking parchment (wax paper).
10. Cut any crisp edges off the cake, then roll up the cake in the tea towel and leave until it is cold.
11. Now make the filling. Beat the honey, rosewater, margarine and icing (confectioners') sugar together until smooth and spreadable.
12. Carefully unroll the cake and spread it with as much or as little of the jam (jelly) as you like.
13. Lightly spread the filling over the raspberry jam (jelly) and roll up the cake.
14. Transfer the cake to a serving plate and dust it with extra sifted icing (confectioners') sugar.
33 x 23 cm (13 x 9 inch) non-stick Swiss roll/ roulade tin, completely lined with one piece of baking parchment (wax paper)
1. Preheat the oven to 190°C (375°F) Gas mark 5
2. First make the roll. in a large bowl, beat the egg whites with an electric whtsk until they form soft peaks.
3. Gradually sift and fold in half the icing (confectioners') sugar until the mixture stands in firm peaks.
4. In another bowl, beat the egg yolks and the remaining icing (confectioners') sugar until very thick.
5. Stir in the rosewater. Gently fold in the flours and baking powder.
6. Lightly fold in the egg whites using a metal spoon, a third at a time, until all the egg whites are used up.
7. Lightly spread the mixture into the prepared tin and bake for 12 minutes until firm and springy when touched.
8. Sift and sprinkle the extra icing (confectioners') sugar onto a clean tea towel.
9. Turn the cake onto the tea towel and carefully pull off the baking parchment (wax paper).
10. Cut any crisp edges off the cake, then roll up the cake in the tea towel and leave until it is cold.
11. Now make the filling. Beat the honey, rosewater, margarine and icing (confectioners') sugar together until smooth and spreadable.
12. Carefully unroll the cake and spread it with as much or as little of the jam (jelly) as you like.
13. Lightly spread the filling over the raspberry jam (jelly) and roll up the cake.
14. Transfer the cake to a serving plate and dust it with extra sifted icing (confectioners') sugar.
serving amount
serves 10
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