Baking| Strawberry Almond Roulade {Gluten free} … baking for a friend!

“A recipe is not meant to be followed exactly… it is a canvas on which you can embroider.”
Roger Verge

Strawberry Almond Roulade {Gluten free}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…Strawberry Almond Roulade {Gluten free}“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.Strawberry Almond Roulade {Gluten Free}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 …Strawberry Almond Roulade {Gluten Free}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.Strawberry Almond Roulade {Gluten Free} 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!

Other Swiss rolls / roulades at PAB

Red Velvet Swiss Roll
Mango Ice Cream Swiss Roll
Star Anise Roll with Marmalade Sauce

Some updates:

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.


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.”


Don’t miss a post
Also find me on The Rabid Baker, The Times of India


  • 5 years ago

    Deeba!! Thank you soooo much! Absolutely loved having you over. So glad you made it despite all the natural calamities!

    I wish I could hop right over for this divine roulade. 🙂

  • 5 years ago

    I LOVE your basic sponge and have used it several times! I have never baked a Swiss roll though(I blame my small oven for this!). Almond meal and whipped cream, how can it be anything less than sinfully delicious? Loved the way you have decorated it!

    Congrats for the accolades and recognition coming your way! You absolutely rock Deeba!!

  • 5 years ago

    Congrats on the awards! You deserve itr.

    That roulade looks wonderful and is so prettily decorated!



  • natasha
    5 years ago

    Looks light and luscious! Congratulations for the awards….keep them coming! I’m still waiting for your book. 🙂
    XO Natasha

  • 5 years ago

    oooh….this looks so good! I just love it!

  • 5 years ago

    OMG this looks wonderful. On my way to An’s now 🙂

  • 5 years ago

    Deeba, I love how you substitute some ingredients and get this perfect roll. The decoration is too cute! Love the filling as well

  • 5 years ago

    Congratulations on all counts Deeba. It is very rewarding to be acknowledged for all the hard and dedication over the years.

  • 5 years ago

    Congrats Deeba, U definitely deserve it. As usual your dessert is just fabulous.

  • 5 years ago

    Congratulations!!! enjoying going through all the new recipes. Thanks for being an inspiration…ALWAYS

  • 5 years ago

    Congrats on the baking award, it is truly well deserved! Delicious work on the strawberry roulade!

  • Shirley
    5 years ago

    Congratulations Deeba ,
    a truly well deserved award . I can imagine All the hard work you put in .
    I have been wanting to start my blog for a while now , but —–
    my only drawback is i dont know how to photograph my bakes and eats .
    Great Job with the roulade – very temptingggg.

  • You deserve all the accolades!! Congrats, I am sure more is to come in the future 🙂

    I love Anu from Baker’s Street — you are right, she makes baked goods look so irresistible!

    I grew up eating swiss rolls — gotta make some soon 🙂

  • This looks gorgeous 😀

  • 5 years ago

    Congrats, Deeba! You truly deserve it! Your blog is definitely one of the best ever! This roulade looks wonderful and I’m so going to try the almond flour substitution. Beautiful decoration, I love it. The photos are fantastic, as always!

  • 5 years ago

    Congratulations for the award! You truly deserve it Deeba 🙂
    And once again you have inspired me with this lovely roulade and unique decoration.. I am lovin it. Wish I could come over to get a bite 😉

  • Donna
    5 years ago

    Perfection in gluten-free baking…I am officially stunned…Is there a possibility to ask what you made your piped squiggle icing with (white chocolate or?) and the technique you used (a snipped zip-lock bag?)…Thank you for your culinary passion…and sharing it with us so generously!

    • 5 years ago

      Thank you Donna. Feel free to ask please. I did the piping free hand with left over whipped cream filling {about 1-2 tbsp is good enough}. I snipped off a tiny corner of a ziploc baggie and piped it. You can practice doing the squiggles on a platter to begin with to loosen the hand a bit and get the flow going. I have a little you-tube video {the only one I ever found time to do} here on this post doing some freehand piping.
      Hope this helps; and thank you for stopping by!

  • 5 years ago

    Congrats keep posting…

  • 5 years ago

    Your roulade looks amazing, and congratulations on your recognition and features 🙂

  • 5 years ago

    Oh wow, this looks A-Mazing!! I’m going to have to try and find ways to adapt it to be low sugar, but wow, you’re making me hungry 🙂

  • 5 years ago

    congratulations!!! you deserve all these awards and your blog is amazing as always.

  • Congrats on the awards! =)
    Thats so exciting!

    I commented about the roll on bakers streets blog….

  • 5 years ago

    What a gorgeous dessert and congrats on your wel deserved awards.

  • 5 years ago

    That is one gorgeous looking cake! I can almost feel the cream and strawberries melt in mouth!

  • I love your intricate design on the cake, just the perfect icing on the cake (pun intended!)..and congrats on the mentions:-)

  • Congrats on your mentions and I am well impressed with your lovely intricate design..perfect icing on the cake! (pun intended!)

  • 5 years ago

    This is absolutely stunning, I love the pattern you’ve piped on top. Bookmarking this for the summer when strawberries and cream are number one on my list 🙂

  • 5 years ago

    Congrats! I’ve been featured by Everyday Foodie as well. I know what you are saying when you talk about the blog pressure. It’s not always easy to bake, take pictures and post. It’s a lot of work. You do such an amazing job!

  • Latia
    5 years ago

    I can wait to try kind of cookies..Looks good to eat..Looking forward to bake some this weekend..

  • Julie
    5 years ago

    Yummy! That seems to be light and delicious! I think I’m going to give the recipe a try at the weekend.

  • 5 years ago

    That is a gorgeous gf roulade.. congrats on the awards. i love that pretty icing!

  • 5 years ago

    So colorful…

  • Sarah
    5 years ago

    You are talented in writing as you are in baking. I always like the way you describe your recipes. I enjoyed reading about them and much more if I actually taste them. Thank you for sharing.

  • 5 years ago

    Congratulations Deeba !
    What deliciousness. You did this in a hurry? Baking diva ….

  • YnnaRada
    5 years ago

    Wow! What a delicious dessert you have here. Congrats! Deeva you really deserved an awards for all the hard work you put in. Thanks for the post and job well done.

  • Liz
    5 years ago

    I am always looking for gluten free recipes. This looks like a great one to try. As a former innkeeper I had quite a few guests that were gluten intolerant. I am going to pass on this recipe to the new owners. Thanks!

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