Gluten-Free Vanilla Cake Roll
Delight in the light and fluffy perfection of this Gluten-Free Vanilla Cake Roll, a show-stopping dessert that's as beautiful as it is delicious. Made with a delicate blend of gluten-free flour and cornstarch, this recipe yields a tender, spongy cake that's skillfully rolled and filled with luscious whipped cream or vanilla frosting. The batter is infused with pure vanilla extract for a rich and aromatic flavor, while its airy texture is achieved by whipping eggs to perfection. This elegant dessert is dusted with powdered sugar for a simple yet striking finish, making it a wonderful choice for celebrations or indulgent everyday treats. With just 20 minutes of prep time and a quick bake, this gluten-free dessert proves that you can achieve decadence without the gluten. Perfect for serving to guests or savoring with a cup of coffee, it’s a dessert that pleases both the palate and the eye!
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Ingredients
- 0.75 cup Gluten-free all-purpose flour (with xanthan gum)
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 Large eggs
- 0.75 cup Granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoons Milk (dairy or non-dairy)
- 0.25 cup Powdered sugar (for dusting)
- 1.5 cups Whipped cream or vanilla frosting (gluten-free)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are fully covered.
Step 2
In a small bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
Step 3
In a large bowl, beat the eggs with an electric mixer on high speed for 3-5 minutes, until they are pale, thick, and fluffy. Gradually add the sugar while continuing to beat.
Step 4
Reduce the mixer speed to low and mix in the vanilla extract and milk until just combined.
Step 5
Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix to retain the batter's airy texture.
Step 6
Pour the batter evenly into the prepared pan and spread it out to the edges with a spatula. Bake for 10-12 minutes, or until the cake springs back when touched lightly.
Step 7
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar. This will prevent the cake from sticking when rolling.
Step 8
Once baked, immediately turn the cake out onto the prepared towel. Carefully remove the parchment paper from the bottom of the cake. Starting from a shorter side, gently roll the cake up with the towel (into a log shape). Allow it to cool completely for about 1 hour.
Step 9
Once the cake is cool, carefully unroll it. Spread the whipped cream or vanilla frosting evenly across the surface, leaving a small border around the edges.
Step 10
Re-roll the cake (this time without the towel), ensuring it remains tight but gentle to avoid cracking. Transfer to a serving plate with the seam side down.
Step 11
Dust the top with additional powdered sugar or decorate as desired. Slice and serve!
Nutrition Facts
| Serving size | 900.2 grams (900.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2644 |
| Total Fat 139.70g | 179% |
| Saturated Fat 89.10g | 446% |
| Cholesterol 984mg | 328% |
| Sodium 1463mg | 64% |
| Total Carbohydrate 297.10g | 108% |
| Dietary Fiber 2.50g | 9% |
| Total Sugars 207.90g | |
| Protein 37.30g | 75% |
| Vitamin D 179IU | 894% |
| Calcium 303mg | 23% |
| Iron 5mg | 29% |
| Potassium 504mg | 11% |
Source of Calories