Imagine a dessert so light, so decadent, and so irresistibly beautiful that it transforms an ordinary moment into a spectacular culinary experience. This Gluten-Free Strawberry Cake Roll is not just a dessert—it's a magical journey of flavors that will make your taste buds dance with joy! Perfect for those seeking a delightful gluten-free treat that doesn't compromise on taste or texture, this cake roll is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup sugar
- 3 eggs
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1 cup fresh strawberries, chopped
- 1 cup whipped cream
Instructions
- Preheat the oven to 375°F (190°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- In a large mixing bowl, whisk together the gluten-free flour blend, sugar, and baking powder until well combined and free of lumps.
- In a separate bowl, beat the eggs until light and fluffy, about 3-4 minutes. Gradually add melted butter, milk, and vanilla extract, mixing thoroughly.
- Gently fold the wet ingredients into the dry ingredients, mixing until a smooth batter forms. Be careful not to overmix.
- Pour the batter evenly into the prepared jelly roll pan, using a spatula to spread it to the corners and create an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is still hot, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper immediately.
- Starting from the short end, carefully roll the cake with the towel, creating a spiral. Let it cool completely while rolled, about 20-30 minutes.
- Once cooled, unroll the cake gently. Spread whipped cream evenly over the surface, leaving a small border around the edges.
- Sprinkle chopped fresh strawberries over the whipped cream.
- Carefully re-roll the cake without the towel, ensuring the filling stays in place. Place seam-side down on a serving plate.
- Dust the top with powdered sugar, garnish with additional fresh strawberries if desired.
- Refrigerate for at least 1 hour before slicing to allow the cake to set. Slice and serve chilled.
Tips
- Use a high-quality gluten-free flour blend to ensure the best texture and prevent a grainy finish.
- When rolling the cake, do this while it's still warm to prevent cracking—the kitchen towel is your secret weapon!
- Beat eggs thoroughly to incorporate maximum air, which helps create a lighter, fluffier cake.
- Don't overmix the batter; this can lead to a dense, tough cake.
- Ensure your whipped cream is stable by chilling your mixing bowl and whisk beforehand.
- For best results, refrigerate the cake roll for at least an hour before serving to help it set perfectly.
- If you're not serving immediately, the cake can be stored in the refrigerator for up to 2-3 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 5g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
