Gluten-Free Classic Cream Roll
Indulge in the elegance of a Gluten-Free Classic Cream Roll, a timeless dessert reimagined for gluten-free eaters without compromising on flavor or texture. This light and fluffy sponge cake is made with a blend of gluten-free all-purpose flour and cornstarch, creating a soft, tender base that's easy to roll while staying sturdy enough to hold a luscious filling. Filled with silky, lightly sweetened whipped cream and finished with a generous dusting of powdered sugar, this dessert strikes the perfect balance between simplicity and decadence. With a quick bake time of just 12 minutes and a stunning presentation that’s ideal for special occasions, this gluten-free treat will delight guests and family alike. Serve it with fresh fruits or a drizzle of your favorite sauce for an extra festive touch. Perfect for those seeking a gluten-free dessert that doesn’t skimp on charm or flavor!
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Ingredients
- 70 grams Gluten-free all-purpose flour
- 20 grams Cornstarch
- 1 teaspoon Baking powder
- 4 Large eggs
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 240 ml Whipping cream
- 30 grams Powdered sugar
- 2 tablespoons Powdered sugar for dusting
Directions
Step 1
Preheat your oven to 350°F (180°C). Line a 10 x 15-inch jelly roll pan with parchment paper and lightly grease it.
Step 2
In a medium bowl, sift together the gluten-free flour, cornstarch, and baking powder. Set aside.
Step 3
Separate the eggs, placing the whites in one large mixing bowl and the yolks in another.
Step 4
Beat the egg whites and salt with an electric mixer on high speed until soft peaks form. Gradually add half of the granulated sugar (50 grams) and continue beating until stiff peaks form. Set aside.
Step 5
In the other bowl, beat the egg yolks, the remaining granulated sugar (50 grams), and vanilla extract on high speed until the mixture is pale and thick, about 3-4 minutes.
Step 6
Gently fold the egg white mixture into the yolk mixture in three batches, alternating with the gluten-free flour mixture. Be careful not to deflate the mixture.
Step 7
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the cake springs back slightly when touched.
Step 9
While the cake bakes, lay a clean kitchen towel on a counter and generously dust it with powdered sugar.
Step 10
Once baked, immediately turn the cake out onto the prepared towel. Carefully peel away the parchment paper. While still warm, gently roll the cake up in the towel from the short end, and let it cool completely.
Step 11
In a large bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Step 12
Once the cake is completely cool, unroll it gently and spread the whipped cream evenly over the surface.
Step 13
Re-roll the cake, using the towel to assist if needed, and place it seam side down on a platter.
Step 14
Dust the top with additional powdered sugar before serving.
Step 15
Slice and serve the gluten-free cream roll with any remaining whipped cream or fresh fruits, if desired.
Nutrition Facts
| Serving size | (685.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1985.2 |
| Total Fat 100.9g | 0% |
| Saturated Fat 54.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 984mg | 0% |
| Sodium 1402.4mg | 0% |
| Total Carbohydrate 231.4g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 145.1g | |
| Protein 25.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 120.3mg | 0% |
| Iron 4.5mg | 0% |
| Potassium 286.2mg | 0% |
Source of Calories