Gluten-Free Classic Cream Roll
Delight in the light and airy perfection of the **Gluten-Free Classic Cream Roll**, a timeless dessert reimagined for gluten-free indulgence. This easy-to-follow recipe combines fluffy sponge cake made with gluten-free all-purpose flour and cornstarch for a delicate crumb, with the luscious creaminess of lightly sweetened whipped cream. The secret to its perfect texture lies in carefully folding stiffly whipped egg whites into the batter, creating a melt-in-your-mouth experience. Rolled to elegant perfection and dusted with powdered sugar, this cream roll is as beautiful as it is delicious. Ready in just over 30 minutes, it’s the perfect gluten-free dessert for special occasions, tea-time treats, or everyday indulgences. Pair it with fresh berries for an extra burst of flavor and visual appeal!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (180°C). Line a 10 x 15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, sift together the gluten-free flour, cornstarch, and baking powder. Set aside.
Separate the eggs, placing the whites in one large mixing bowl and the yolks in another.
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.
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.
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.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for 10-12 minutes, or until the cake springs back slightly when touched.
While the cake bakes, lay a clean kitchen towel on a counter and generously dust it with powdered sugar.
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.
In a large bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
Once the cake is completely cool, unroll it gently and spread the whipped cream evenly over the surface.
Re-roll the cake, using the towel to assist if needed, and place it seam side down on a platter.
Dust the top with additional powdered sugar before serving.
Slice and serve the gluten-free cream roll with any remaining whipped cream or fresh fruits, if desired.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 231.4 g | 84% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 145.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 286 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
