I can never forget my first cake that I ate years ago. It was baked in a pot without an oven. Do not be surprised, in 80’s ovens were not common in Indian homes. My mother learned to bake cake in a regular pot on the stove top. The pot holding the cake batter was placed over a griddle which was filled with damp sand. After half time another griddle was placed on the lid (if I remember correctly) of the pot but this carried hot sand. The heat from top and bottom gave the oven effect and the cake was cooked/baked. The texture was great and it tasted so delicious that no one could tell it was not baked in an oven.
We got our first electric oven in 1984 and I started baking on my own. The first cake I baked was a sponge cake following a recipe from Woman & Home, a British magazine which I used to buy second hand from a book store. I used the same sponge cake recipe for this lemon strawberry cake roll, the only change is the use of GF all purpose instead of regular all purpose flour. It is light and heavenly and filled with delicious fruit and cream.
I am dedicating this first cake recipe of my blog to my mentor, my mom.
I am dedicating this first cake recipe of my blog to my mentor, my mom.
Lemon Strawberry Cake Roll
Ingredients:
1 1/4 cup (scoop and level to measure) Gluten free all purpose flour (the flour I use has xanthum gum in it)
1/4 cup corn starch
1 tsp baking powder
3/4 cup white sugar
4 large eggs
lemon zest from one large lemon
a pinch of salt
1 tbsp warm water (this helps to prevent from cracking when you roll)
lemon extract
Ingredients:
1 1/4 cup (scoop and level to measure) Gluten free all purpose flour (the flour I use has xanthum gum in it)
1/4 cup corn starch
1 tsp baking powder
3/4 cup white sugar
4 large eggs
lemon zest from one large lemon
a pinch of salt
1 tbsp warm water (this helps to prevent from cracking when you roll)
lemon extract
Whipped mascarpone cream (recipe follows)
few strawberries
Method:
few strawberries
Method:
Separate the egg whites from egg yolks from refrigerator cold eggs.
Line a shallow pan or cookie sheet with parchment paper.
Line a shallow pan or cookie sheet with parchment paper.
Wash strawberries and cut them into half or quarters, depending on their size.
In a bowl sift GF all purpose flour, baking powder, corn starch and salt.
In a bowl sift GF all purpose flour, baking powder, corn starch and salt.
Add lemon zest and mix.
Preheat oven to 350 deg. F.
When the egg whites come to room temperature, beat them until stiff.
When the egg whites come to room temperature, beat them until stiff.
Whisk the egg yolks in a separate bowl with sugar and a couple drops of lemon extract until pale yellow. Mix warm water.
Gently Fold the egg yolk mixture into beaten egg whites. Then sift flour on top (if you are not comfortable doing this sift in two parts) and incorporate in the egg mixture completely.
Spread evenly in the prepared pan. Bake for 15 -20 minutes or until the cake is light yellow and looks baked.
Cool the cake for 5 minutes. Put a cooling rack on top. Flip cake over onto the rack, gently remove paper.
Gently Fold the egg yolk mixture into beaten egg whites. Then sift flour on top (if you are not comfortable doing this sift in two parts) and incorporate in the egg mixture completely.
Spread evenly in the prepared pan. Bake for 15 -20 minutes or until the cake is light yellow and looks baked.
Cool the cake for 5 minutes. Put a cooling rack on top. Flip cake over onto the rack, gently remove paper.
Let it sit on cooling rack for 5 min. Place a new parchment paper on top of the cake.
Flip the cake over and start rolling tightly from short side. Let cool completely with seam side down.
When cool unroll to spread the whipped mascarpone cream filling over cake.
Arrange strawberries in lines about 1- 1/2″ inches apart. Gently roll up using the outer layer of parchment paper.
Refrigerate for a couple of hours. Serve sliced with more fresh strawberries.
Arrange strawberries in lines about 1- 1/2″ inches apart. Gently roll up using the outer layer of parchment paper.
Refrigerate for a couple of hours. Serve sliced with more fresh strawberries.
Whipped cream filling:
Ingredients:
1 cup mascarpone cream
3/4 cup whipping cream
2 drops of lemon extract
2 tbsp icing sugar or more
Method:
In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form.
Ingredients:
1 cup mascarpone cream
3/4 cup whipping cream
2 drops of lemon extract
2 tbsp icing sugar or more
Method:
In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form.
Add 1 tbsp icing sugar, continue beating until thick.
Mix mascarpone with remaining 1 tbsp of icing sugar, lemon zest and lemon extract in another bowl. Mix until smooth.
Fold the whipped cream in mascarpone.
Update April 23, 2021
For better understanding of all the steps I have made a video on you tube channel here.
Herjote
Hi,
Thank you for this site. I really liked your pictures. Your writing plus your personal comments makes it fun to read. There are not many sites with gluten free food, so this is really great. Thanks for inspiring us as well. Great format!
Indu.
Balvinder
Hi,
Even I get inspiration from these comments. I am trying to keep it simple so that people have no difficulty trying out some of the recipes.
balvinder
charanjit
Hi Neetu,
Thanks for sharing very yummy looking and healthy recipes. I like all the recipes,and i like the song too.I made Biryani yesterday,it was delicious.I’m sure I will be making this often.
Charanjit.
Balvinder
Good to know you like my recipes and songs. Keep trying some more.
balvinder