Midsummer Cake Roll: GF/DF (serves 10-12)

  • 5 egg whites
  • 1 1/4 t apple cider vinegar
  • 1/2 cup (1 1/4 dl) granulated sugar
  • 2 t corn starch
  • 1 t vanilla sugar

2 cups (5 dl) strawberries

Preheat the oven to 350 F/175 C

Place a parchment paper on a baking tray.

Whisk the egg whites with the apple cider, using an electric mixer, until stiff. Add half of the sugar while continue whisking. Add the corn starch and vanilla sugar to the remaining sugar and incorporate it, a little at a time, into the mix. Continue whisking until a hard foam forms. Spread it out on the parchment paper. Bake in the middle of the oven for 15 minutes or until the surface has a little color.

Put a new parchment paper on the counter and sprinkle granulated sugar on it. Take the parchment paper with the cake from the baking tray and flip it onto the sugar coated parchment paper. Carefully remove the parchment paper from the cake and let it cool. Cut the strawberries into small pieces and spread on the cake (save some for decoration). Roll the cake up and decorate with the remaining strawberries cut in half.

The original recipe asks for 1 cup (2 1/2 dl) whipped cream inside the cake, so feel free to add if you wish. I personally think it’s just as delicious without.

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