Rainbow roll cake

Rainbow roll cake


For the base / bottom:
60 g Schar Mix It Universal Gluten Free Flour
1 tsp baking powder
3 eggs (M)
100 g sugar

For the filling:
150 g cream cheese
250 ml whipping cream
4 tbsp sugar
50 ml lemon juice

For the decoration:
to taste: fruits and berries of your choice


  • Heat up the oven to 200°C.
  • Mix flour and baking powder.
  • Whisk eggs and sugar with electric mixer until fluffy and light in colour.
  • Add the dry ingredients.
  • Pour batter evenly onto baking paper. Bake for about 5 minutes.
  • Invert hot cake carefully on to another baking paper. Remove carefully the baking paper cake was in the oven with. Cover the cake and let it cool.
  • Whip cream until fluffy. Add cream cheese and season the filling with sugar and lemon juice. Taste and add lemon juice and/or sugar if needed.
  • Spread ¾ of the filling on the bottom. Roll carefully.
  • Spread ¼ of the filling on the roll cake.
  • Decorate with fruits and berries of your choice. The more the merrier!

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