“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!
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
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.
Baker Street´s last [type] ..Guest Post: Gluten Free Strawberry Almond Roulade
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!!
Suma´s last [type] ..Chocolate Pots De Creme
Congrats on the awards! You deserve itr.
That roulade looks wonderful and is so prettily decorated!
Cheers,
Rosa
Looks light and luscious! Congratulations for the awards….keep them coming! I’m still waiting for your book.
XO Natasha
oooh….this looks so good! I just love it!
indu´s last [type] ..Chocolate Mousse Cake
OMG this looks wonderful. On my way to An’s now
Maureen´s last [type] ..Food Writer Fridays – Not Quite Nigella
Deeba, I love how you substitute some ingredients and get this perfect roll. The decoration is too cute! Love the filling as well
Tamara´s last [type] ..Krafne / Krafne, Croatian jelly doughnuts
Congratulations on all counts Deeba. It is very rewarding to be acknowledged for all the hard and dedication over the years.
belllii´s last [type] ..A Game Changing Toad in the Hole with Roasted-Onion Gravy
Congrats Deeba, U definitely deserve it. As usual your dessert is just fabulous.
Poornima´s last [type] ..Chocolate Sorbet
Congratulations!!! enjoying going through all the new recipes. Thanks for being an inspiration…ALWAYS
Pan Cuisine´s last [type] ..Chocolate Overload Barrel Cake
Congrats on the baking award, it is truly well deserved! Delicious work on the strawberry roulade!
A Brown Table´s last [type] ..red wine glazed pear and vanilla cake
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
Kiran @ KiranTarun.com´s last [type] ..Seasoned Kale Chips
This looks gorgeous
Avanika {Yumsilicious Bakes}´s last [type] ..Chocolate Cake with Espresso Buttercream.. A sinful treat for Valentine’s Day
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!
Renata´s last [type] ..BANANA BRÛLÉE
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
Zee´s last [type] ..Grilled Chicken with Mushroom Sauce
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!
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. http://www.passionateaboutbaking.com/2009/11/cinnamon-buttercream-autumn-cake-for-the-daring-kitchen.html
Hope this helps; and thank you for stopping by!
Congrats keep posting…
picturebite.com
Your roulade looks amazing, and congratulations on your recognition and features
Magic of Spice´s last [type] ..A Chat with Pretty Paris and a Custom Vintage Flatware Giveaway
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
Penny´s last [type] ..About Diabetes and Depression
congratulations!!! you deserve all these awards and your blog is amazing as always.
Yue´s last [type] ..Triple Chocolate Mascarpone Cheesecake
Congrats on the awards! =)
Thats so exciting!
I commented about the roll on bakers streets blog….
What a gorgeous dessert and congrats on your wel deserved awards.
Lora´s last [type] ..Hibiscus Flower Macarons with Red Velvet Nutella Filling
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:-)
jehanne@thecookingdoctor´s last [type] ..A fresh look, a good news and a London giveaway!
Congrats on your mentions and I am well impressed with your lovely intricate design..perfect icing on the cake! (pun intended!)
jehanne@thecookingdoctor´s last [type] ..A fresh look, a good news and a London giveaway!
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
thelittleloaf´s last [type] ..Chocolate & Hazelnut Marjolaine
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!
Helene´s last [type] ..New addiction: Chip It!
I can wait to try kind of cookies..Looks good to eat..Looking forward to bake some this weekend..
Latia´s last [type] ..banish tinnitus
Wow!
Lizzy (Good Things – Australia)´s last [type] ..Fig Frangipane Tart
Yummy! That seems to be light and delicious! I think I’m going to give the recipe a try at the weekend.
Julie´s last [type] ..dental implants cost
That is a gorgeous gf roulade.. congrats on the awards. i love that pretty icing!
Richa@HobbyandMore´s last [type] ..White Oat Bread Loaf. Gluten-free Vegan Gum-free
So colorful…
picturebite.com
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.
Congratulations Deeba !
What deliciousness. You did this in a hurry? Baking diva ….
Rituparna´s last [type] ..Into The Valley Of Tea – Munnar, Kerala
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.
YnnaRada´s last [type] ..Gill Turning or Curling In Arowanas Can Be Cured
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!
Liz´s last [type] ..4th Annual National Capital Area Cake Show (NCACS)