Baking| Strawberry Almond Roulade {Gluten free} … baking for a friend!
Deeba @ PAB
“A recipe is not meant to be followed exactly… it is a canvas on which you can embroider.”
Roger Verge
Its been a busy few days, and I can feel the blog pressure more than ever before! It’s not that I don’t bake; it’s just that I don’t seem to find the time to blog the baking, or more importantly get those pictures out of the camera! I made this gluten free Strawberry & Cream Swiss Roll a few days ago for an impromptu dessert as Mr PAB was on my case…“What’s for dessert?” he pestered the day before. “Nothing? Why?” As if the pressure of feeding the blog wasn’t bad enough, I could see that the family suffering sugar cravings. We had guests for dinner and made this in a hurry; big hurry. Wasn’t sure if it would bake, roll or come out right as I became the queen of substitutions as I worked the recipe.I had in mind the basic sponge that I always use for a Swiss roll { 3ggs, 1/2 cup sugar, 1/2 cup flour}. Then a sudden burst of inspiration, or rather madness,and I decide to experiment. Flour was replaced with almond meal and I threw in an extra egg. As it baked, it looked puffy and uneven and I was mentally calculating the time I had to make something else. Otherwise, I’d just serve strawberries and cream …Thankfully it baked alright, looked slightly uneven yet obligingly rolled. The end result was delicious, filling and all! It delivered a nice crumb and a beautiful marriage of flavours. It’s a basic recipe, an idea that you can use as a springboard. Customise it to your taste, pipe some graffiti all over the top to dress it up a little {this piping used to be my signature style a few years ago}, else just sift some icing sugar over it. Just pretties it up a bit, and hides the few cracks that might be visible.This post has been delayed and I am finally back to doing what I love best … ♥ BAKE ♥ BLOG ♥. Was honoured to guest post for Anuradha @ Bakers Street {love the name of her blog; I would love to live there}. My choice wasn’t an easy one, given the deliciousness Bakers Street churns out week after week. Muffins, cheesecakes, pound cakes and much more. So I figured she might enjoy this roulade. Do navigate your way to HERE for the recipe!
Thank you Open Kitchen Magazine for picking Passionate About Baking for the Best Blog February 2012 badge.
In their words, “Each month the editors reward the 10 best blogs around the world who have excelled in originality, aesthetics and skill in the kitchen!”
I am truly honoured to be one among 10 fabulous food blogs, including Tartlette.
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Thank you also Food On The Table for featuring me as an “Everyday Foodie“.
As they said … ” Our new program honors the most exceptional food bloggers. We noticed your blog because it falls under the health and food blog niche, and the content that your blog offers is exceptional. The badge will distinguish you as an “Everyday Foodie”, and also distinguish your blog as a go-to source for information regarding food and health-related topics.”
