Strawberry Roulade Sponge with Cream – Gluten, Starch and Sugar FREE – sweetened with Stevia

Quick and Easy moist sponge roulade base suitable for celiacs and anyone avoiding grain based recipes.

I love that, although I have to stay away from grains and starchy ingredients, I don’t have to miss out when it comes to what I like best, a deliciously creamy sunday strawberry cake that has no repercussions on my wellbeing.

I use the sponge base which get a luxury touch from the cream for any roulades I make, filling it with seasonal fruits or just with a classic chocolate cream.

Sponge Roulades are classic and a delight for most cake and dessert lovers; this roulade is different as it uses natural healthy stevia sweetener  which won’t send your blood sugar soaring and then plummeting, causing you to have to go back for 2nds and 3rds that you did not plan to have but your body demands.

 

 

Makes: full size oven tray sponge

Prep time: 10 min

Cooking: 10min at 200 degree celsius pre heated oven (middle shelf)

 

For the sponge cake base you need:

• 6 medium eggs
• 80g ground almonds – mixed ground nuts work too.
• 50g Whipping cream (or double cream)
• couple of drops vanilla extract – optional
• 2-4  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

For the filling you need:

• 200g Strawberries (- and additional ones for decorating if desired)
• 250ml Whipping cream
• 150g Double/ Thick cream
• couple of drops vanilla extract – optional
• 2-4  knife-tips Stevia-sweet 90% powder dissolved in 1 table spoons hot water

Note: getting the sweetness to the desired level is a matter of trial and error, the best thing is to start with a smaller amount of whatever Stevia you have on hand, it can be ready-use, liquid or tabs (need to be dissolved too), adding more is easier than diluting – you could end up with a huge amount of treat -Don’t have any Stevia yet? – you can always use normal sweetener products until you are set up.

 

 

Sponge Instructions:

Separate eggs into two bowls, add part stevia extract powder to the egg white part to the egg yolks.

Beat the egg whites to a stiff peak, set a side.

Beat the egg yolks until well mixed, add the whipping cream, stevia and any flavouring – mix well.

Then add ground almonds use an electric mixer to mix mass well.

Take a rubber spatula to add the stiff egg white bit by bit under the nut/cocoa mass, take care not to lose all the fluffiness you have just beaten into the egg white.

Combine to a smooth mass.

Line a full size oven tray with grease proof paper – spread biscuit mass evenly.

Place in the pre-heated oven for  10 min, the sponge will be lightly golden, as per image it does not really need longer than 10-13min.

Remove from oven and slide of the tray, cover with damp tea towel during cooling to help keep the sponge surface flexible for rolling.

 

Decorate as desired. Fill with with triple recipe of the “Butter-free Buttercream”  with Coconut oil and Stevia or for e.g. melt chocolate and cover generously, fill with fruit or cream, fresh and home made fruit compott  or maybe the great “All-purpose 100% dark chocolate icing mousse – no added sugar but sweet as heaven”; the options are endless… – watch out for the awesome sugar free Ferrero Rocher chocolate hazelnut cream recipe – coming soon!

 

 

TIPS:

– you can use normal flour to make this recipe too.

– sponge can be made a day in advance, best to be kept cool in fridge, fill shortly before serving for non soggy sponge.

– keep  in the fridge if making ahead of use

– this cake is great for freezing, don’t you love semi frozen cream? – best to have the strawberries pureed stirred into the cream for this version.

 

 

Here’s the calorie count.

One slice 1.5cm thick approximately  131 kcal’s.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How do you like to enjoy your summer sunday strawberries? – Watch out for more Strawberry cake recipes!

MK xx