One delicious jelly roll cake that is sure to bring a smile to many faces!
Gluten-Free Jelly Roll
We've brought the classic jelly roll cake to the gluten-free side of the kitchen. Whether you roll it up or just eat it plain this winner is sure to bring a smile to your face.
- 3 large eggs
- 1/3 cup water
- 1 cup sugar
- 1 1/2 tsp vanilla
- 1 tsp baking powder
- 3/4 cup Mehl's Gluten-Free All-Purpose Flour
- 1/2 cup powdered sugar
- 1 cup your favorite jelly or pie filling
Line a jelly roll pan with parchment paper and spray the pan so the cake will easily release when baked
Preheat oven to 375 degrees Fahrenheit
Place eggs in mixing bowl and whip until they are nice and frothy yellow.
Add the sugar gradually while mixing the eggs at low speed. Add the remaining ingredients and mix until all the flour is mixed in and it looks nice and creamy textured.
Pour the batter onto the jelly roll pan and evenly distribute the batter to all four corners and as evenly as you can.
Bake for 15-20 minutes until knife or toothpick come out clean.
Let cool a couple minutes.
Use oven mitts to pull cake and parchment paper onto open flat surface. Sprinkle powdered sugar onto top of cake, then gently roll it in the parchment paper.
Let it cool on a wire rack for about 1/2 and hour.
Unroll and remove parchment paper.
Spread your jam or filling and re-roll.
To make a delicious spongecake double the recipe and bake in a greased 9" x 13" pan, bake for 25-30 minutes until it passes the toothpick test, and let cool before frosting with your favorite jelly or frosting.