Gluten-free velvet roll

1. Boil 400 ml of milk, mix sugar, universal mix and golden cream in the remaining milk. Add to hot milk and cook until thickened, stirring constantly.
2. Pour the cooked pudding into a bowl, cover with cling film and leave to cool.
3. Whip the egg whites for the sponge until stiff. Gradually add sugar and egg yolks while mixing. Mix the sifted cake mix with cocoa and baking soda by hand.
4. Spread on a baking sheet lined with baking paper. Bake at 180°C for 8 minutes.
5. We roll while still hot.
6. Prepare the cream by whipping softened butter with whipped cooled pudding. Divide in half, season one with vanilla sugar, the other with cocoa.
7. Unroll the sponge and spread a layer of vanilla and a layer of cocoa cream. We do not apply the cream to the edge.
8. Twist and leave to harden in the refrigerator.

A good tip:
We will replace the baking paper with Teflon foil for baking, as the sponge cake for the velvet roll is extremely delicate.