A Yummi swissroll filled with tangy lemon buttercream. You can easily make it glutenfree by switching the
all-purpose flour for glutenfree flour. Potato flour is naturally glutenfree.
all-purpose flour for glutenfree flour. Potato flour is naturally glutenfree.
Swiss roll with lemon buttercream
3 eggs
1 2/3 cup granulated sugar
1/4 cup all purpose flour
1/3 cup potato flour
1 tsp baking powder
1/2 tsp vanilla sugar
Lemon buttercream
2/3 cup (150 g) butter
4 tbsp freshly squeezed lemon juice
2 tbsp grated lemon zest
3/4 -1 cup icing sugar
Preheat oven to high, about 480 F. Place a greaseproof paper on a large sheet cake pan.
Whisk egg and sugar light and fluffy, about 5 minutes.
In another baking bowl, whisk together potato flour, all purpose flour, vanilla sugar and baking powder.
Add flour mixture to egg mixture, in two batches. Fold in with a rubber spatula. Pour the mixture in the pan, spread evenly. Bake for about 5-6 minutes.
Lay a sheet of greaseproof paper on the baking table. Drizzle the paper with sugar.
Turn over the cake over onto the sugared paper. Remove the bakingpaper gently. If the cake sticks, brush on some tapid water. That normally helps. Cover with the baking sheet pan and let the cake cool completely.
Lemon buttercream
Whisk butter soft with a hand held mixer. Add lemon juice, zest and half the icing sugar.
Beat to combine, then add the rest of the icing sugar and beat to a smooth cream.
Spread the buttercream onto the cold sponge and roll the cake thightly. Let it sit in the fridge for about an hour before cutting. Sprinkle over some icing sugar and serve.
3 eggs
1 2/3 cup granulated sugar
1/4 cup all purpose flour
1/3 cup potato flour
1 tsp baking powder
1/2 tsp vanilla sugar
Lemon buttercream
2/3 cup (150 g) butter
4 tbsp freshly squeezed lemon juice
2 tbsp grated lemon zest
3/4 -1 cup icing sugar
Preheat oven to high, about 480 F. Place a greaseproof paper on a large sheet cake pan.
Whisk egg and sugar light and fluffy, about 5 minutes.
In another baking bowl, whisk together potato flour, all purpose flour, vanilla sugar and baking powder.
Add flour mixture to egg mixture, in two batches. Fold in with a rubber spatula. Pour the mixture in the pan, spread evenly. Bake for about 5-6 minutes.
Lay a sheet of greaseproof paper on the baking table. Drizzle the paper with sugar.
Turn over the cake over onto the sugared paper. Remove the bakingpaper gently. If the cake sticks, brush on some tapid water. That normally helps. Cover with the baking sheet pan and let the cake cool completely.
Lemon buttercream
Whisk butter soft with a hand held mixer. Add lemon juice, zest and half the icing sugar.
Beat to combine, then add the rest of the icing sugar and beat to a smooth cream.
Spread the buttercream onto the cold sponge and roll the cake thightly. Let it sit in the fridge for about an hour before cutting. Sprinkle over some icing sugar and serve.
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