Gluten-Free Vanilla Cake Roll
Indulge in the delicate charm of this Gluten-Free Vanilla Cake Roll, a dessert that’s as elegant as it is easy to make. Featuring a light, airy sponge made with gluten-free all-purpose flour and cornstarch, this cake offers a perfectly soft texture that’s ideal for rolling without cracking. Its subtly sweet vanilla flavor is complemented by a luscious filling of whipped cream or gluten-free vanilla frosting, making each bite an irresistible treat. With just 12 minutes of baking time and simple rolling techniques, this quick-to-prepare gluten-free dessert is perfect for special occasions or casual gatherings. Elevate your presentation by dusting the roll with powdered sugar or adding decorative toppings, and watch as this crowd-pleaser disappears in no time! Ideal for gluten-free diets, this cake roll is a showstopper for anyone who loves timeless vanilla desserts.
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, ensuring the edges are fully covered.
In a small bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt. Set aside.
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.
Reduce the mixer speed to low and mix in the vanilla extract and milk until just combined.
Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix to retain the batter's airy texture.
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.
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.
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.
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.
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.
Dust the top with additional powdered sugar or decorate as desired. Slice and serve!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.7 g | 179% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 984 mg | 328% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 207.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 504 mg | 11% | |
*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.
