Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
A quick recipe that you can whip up when you have unexpected guests. You probably already have most of the ingredients at home. Instead of berries, you can use finely chopped fruit, dried fruit, chocolate, soft caramels or dried figs or nuts—whatever strikes your fancy!
Preparation time: approx. 25 minutes
Baking or cooking time: approx. 8 minutes
4 egg whites
pinch of salt
90 g sugar
4 egg yolks
the zest of one organic lemon
90 g PureSpelt half-white or white flour
250 ml whipping cream, cold
1 tsp vanilla paste or vanilla sugar
1-3 tbsp icing sugar
250 g raspberries
icing sugar for dusting
100 ml whipping cream, whipped, if desired
Preheat the oven to 220 °C (conventional) or 200 °C (convection).
Sponge: Whisk the egg whites with the salt until stiff. Slowly add the sugar, continuing to whisk until the mixture is glossy and firm. Gently fold in the egg yolks, taking care not to overmix, so that the mixture remains firm. Add the lemon zest. Sift in the flour and carefully fold it in using a spatula. Spread the batter to a thickness of 8–10 mm on a baking sheet lined with parchment paper.
Bake the sponge immediately in the centre of your preheated oven for 6–8 minutes or until lightly golden. Slide it, still on the parchment paper, onto a heat-resistant surface and cover immediately with the hot baking tray (flipped over). Leave the sponge to cool completely under the tray; this keeps it moist and makes it easy to roll.
Filling: Whip the cream with the icing sugar and vanilla.
Filling: Flip the sponge onto a new piece of parchment paper and remove the bottom sheet of parchment paper. Spread the cream over the sponge, leaving a border of about 5 cm free along the top edge. Arrange the raspberries on top of the cream. Roll up the sponge from the narrow end. Wrap in parchment paper and chill until ready to serve.
Serving: Remove the roulade from the parchment, dust with icing sugar and garnish with whipped cream as desired.
The roulade can be kept covered in the fridge for 2–3 days.
Substitute the raspberries with any seasonal fruit, or a mixed berry selection.
Mix an additional 50 g finely chopped white chocolate into the whipped cream.
IG Dinkel, Judith Gmür-Stalder
