...however, I had a thought that fatless sponges were not really dependent on the gluten for their structure, and when I got home I saw we had a lot of spare eggs. I have a small supply of gluten-free flour, so decided to kill a few birds with one stone.
- See if fatless sponge with gluten-free flour works
- Get some of the baking basics documented (lemon curd, fatless sponge, swiss meringue)
- Use up eggs
- Have a cake!
Really happy with how this turned out...it's nice and light, looks good, and tastes delicious! I was also able to get loads of photos done, and I've already written up the 3 "basic" recipes, so all I need to cover here is the sequence and assembly.
Lemon Meringue Roulade - Recipebasic lemon curd recipe, and allow it to cool. This will make more than you need, you should have about 1/3rd left over.
basic swiss meringue recipe, and place it in a piping bag with a large star nozzle. You'll probably use most/all of this, depending on how generous you are!
basic fatless sponge recipe, substituting the flour for gluten-free flour and 1tsp of baking powder. Assembly instructions begin as this comes out of the oven...
1) Once the sponge sheet is out of the tin, and the baking parchment is peeled off, score a line about 1 inch from the edge of one of the short ends of the sheet. You want to do this (and the next step) quickly, while the sponge is still hot and flexible.
3) Place on a wire rack to cool
4) Once cool, carefully unroll and remove the baking parchment
8) Place the cake on the serving plate