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.
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.
Enjoy!
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.
© Copyright Mehl's Gluten-Free Bakery
1404 33rd St S, Suite H • Fargo, ND 58103 | (701) 205-4174