in Austria

Styrian heather flour roulade

updated

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Ingredients for 6 servings:

  • 6 eggs
  • 140 g sugar
  • 1 packet of vanilla sugar
  • 100 g buckwheat, ground
  • 1 tsp baking powder
  • 3 tbsp water
  • Jam (cranberry or rosehip)
  • 1 pinch of salt
  • some powdered sugar
  • 1 handful of chocolate flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Sponge roll with buckwheat flour, gluten-free

Preheat the oven to 200°C (top/bottom heat). Separate the eggs. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the sugar and water until creamy. Carefully fold in the flour and beaten egg whites. Spread the sponge mixture onto a baking sheet lined with baking paper. Sprinkle with the chocolate flakes. Bake for about 12 minutes. Immediately spread onto a tea towel dusted with powdered sugar and remove the baking paper. Spread with jam and carefully roll up using the towel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Styrian heather flour roulade