My daughter is allergic to wheat. Not to gluten but to the wheat itself. This has made her life miserable since she was in grade school because whenever she eats anything with wheat in it, her nose gets stuffy and runny at the same time. Not to mention the bouts of itchy eyes and scratchy throat. Lately I have also discovered that my perpetual nausea is caused by an apparent wheat intolerance as well. If I eliminate wheat from my diet, my nausea dissapears like magic. So naturally I am always on the look out for anything wheatless particularly if its sweet. Not too long ago, my daughter decided to complain loudly about the unfairness of it all. It was not fair that everything that tasted good was made with flour bla bla bla . Something about her whining stirred my memory and I remembered that my ex- sister in law used to make the most delicious fruit filled cream rolls without any wheat flour in them. She used corn starch instead. I had been curious at the time about such an odd recipe and had asked her about it. She told me that she used corn starch instead of wheat flour because it yielded a ligher and fluffier cake. I recalled that it was indeed light and fluffy and without even a hint of a corn taste. It was practically impossible to tell the difference. I’m glad I asked her because all these years later I managed to remember the recipe and I was able to make the strawberry cream roll myself. It turned out every bit as yummy as my sister in law’s, modesty aside. Heres the recipe:
6 egg whites
6 egg yolks
1/2 cup of sugar
2 tsp. baking powder
1 tsp. vanilla
3/4 cup of corn starch
2 cups fresh strawberries sliced and sweetened with 2 tablespoons of sugar
2 and a half cups of sweetened whipped cream (increase to 3 cups if you like alot of cream )
Almond slices for sprinkling on top as garnish (*optional…you can also add shredded coconut if you like*)
Pre-heat oven to 350. Spray a 12 X 16 inch baking sheet with non-stick cooking spray and dust well with corn starch. In a large mixing bowl beat the egg whites until stiff peaks form. Add the sugar and continue beating on low. Add the baking powder and the vanilla. Then add the yolks and the corn starch.
Mix all the ingredients until the batter is smooth and no streaks show. Pour it into the baking sheet and bake at 350 degrees for 10 to 15 minutes. It’s a very thin cake so it doesn’t take long.
Remove from the oven when the top is golden. Carefully loosen the cake from the baking sheet and immediately place it on a clean kitchen towel and roll it up from the narrow end while its still hot.
Carefully unroll the cake and spread half of the whipped cream all over the surface of the unrolled cake. Arrange the strawberry slices over the cream. (Reserve a few strawberries for garnish)
Slowly and carefully roll the cake up again, tucking the strawberries in with your fingers as you roll. Place seam side down on a tray and cover with the remaining whipped cream. Garnish with strawberry slices and slivered almonds. Slice to serve.
Note* Corn starch in the U.S. is not the same as corn flour. This recipe calls for corn STARCH. It’s called maicena in spanish.
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