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–+ servings

Gluten Free Strawberry Cream Cake Roll

This gluten free strawberry cream cake roll is a stunning dessert that looks impressive and tastes even better. Perfect for any occasion worth celebrating.
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 264 kcal
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Equipment

  • jelly roll pan
  • electric mixer

Ingredients
  

For the Cake

  • 4 Large Eggs, separated
  • 3/4 cup Granulated Sugar, divided
  • 1 tsp Pure Vanilla Extract
  • 3/4 cup Gluten Free 1-to-1 Baking Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • Powdered Sugar, for dusting

For the Filling

  • 1 1/2 cups Heavy Cream
  • 1/4 cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 1 1/2 cups Fresh Strawberries, thinly sliced

Instructions
 

  • Preheat the oven to 350 F. Line a 10x15-inch jelly roll pan with parchment paper and grease it. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar and the vanilla extract on high speed for about 3 minutes until thick and pale. In a separate clean bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff peaks form.
  • Sift the gluten free 1-to-1 baking flour, baking powder, and salt over the egg yolk mixture and gently fold in. Fold in one-third of the beaten egg whites to lighten the batter, then gently fold in the remaining whites until no streaks remain.
  • Spread the batter evenly into the prepared pan. Bake for 12 to 14 minutes until the cake springs back when lightly touched and is lightly golden. Immediately dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel and peel off the parchment. Starting from a short end, gently roll the cake up in the towel. Let cool completely while rolled, seam-side down.
  • For the filling, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  • Carefully unroll the cooled cake. Spread the whipped cream evenly over the surface, leaving a 1/2-inch border on all sides. Arrange the sliced strawberries over the cream in an even layer. Gently re-roll the cake without the towel, keeping it tight. Place seam-side down on a serving plate, dust with powdered sugar, and refrigerate for at least 30 minutes before slicing.

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 27gProtein: 3gFat: 16g
Keyword cream cake, gluten-free, strawberry cake roll, strawberry dessert
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