Gluten-Free Cocoa and Peach Roll

To prepare the gluten-free cocoa and peach roll, start with the gluten-free sponge cake. Separate the yolks from the whites; whip the yolks with 100 g (1/2 cup) of sugar 1 and add the honey 2 and the seeds of half a vanilla bean, scraping them out with the tip of a knife 3.

The yolks should be whipped with a whisk attachment for at least 10 minutes, until you get a very frothy and swollen mixture 4. Meanwhile, while the yolks are whipping, beat the egg whites with a pinch of salt 5 using an electric mixer; when they start to foam, add the remaining 50 g (1/4 cup) of sugar 6.

Whip the egg whites until you get a shiny and not too stiff consistency 7. Then, combine the yolk mixture with the egg white mixture 8, mixing from bottom to top to avoid deflating them 9.

At this point, sift the rice flour 10 and potato starch 11 into the bowl. Mix using movements from bottom to top 12.

Now add the sifted cocoa 13 and mix with a spatula to obtain a smooth and homogeneous mixture 14. Pour it into a baking tray measuring 14.5x12 inches (37x30 cm) lined with parchment paper 15.

Level the batter with a spatula 16 and bake it in a preheated static oven at 390°F (200°C) for 8 minutes. After the baking time, transfer the sponge cake to a countertop, keeping the parchment paper underneath; sprinkle the surface of the sponge cake with granulated sugar and seal it, still hot, with cling film in contact 17 to retain all the moisture inside and prevent it from breaking during the rolling phase. Let it cool completely and, in the meantime, prepare the filling for the roll. Cut the peaches in half, pit them, and peel them with the help of a small knife 18.

Cut into not-too-large cubes 19 and transfer them to a bowl; squeeze some lemon juice 20 and pour it over the peaches to prevent them from oxidizing 21.

Pour the well-chilled lactose-free cream into a stand mixer 22, add the powdered sugar 23, and whip it. When the sponge cake is completely cooled, remove the cling film and flip it, with its parchment paper, onto a new sheet of parchment paper; then gently lift the baking parchment paper 24.

Remove it carefully 25 and proceed with filling the roll by spreading a layer of lactose-free whipped cream 26. Sprinkle the previously prepared peach cubes on top 27.

Roll the sponge cake starting from the short side (28-29), then wrap it well with the underlying parchment paper 30

and seal it with cling film 31. Let the roll rest in the refrigerator for at least 2 hours, so it will firm up and be easier to slice. Cut strips of parchment paper about 0.6 inches wide and about 7.9 inches long (1.5x20 cm) 32. Once the roll is well chilled, take it out of the fridge, remove the cling film and parchment paper, and place the previously cut parchment paper strips on top 33 creating an oblique stripe pattern.

Sprinkle the roll generously with powdered sugar 34, remove the parchment paper strips one by one 35, and slice 36. Your gluten-free cocoa and peach roll is ready to be enjoyed!