In my opinion strawberries, cake and whipped cream are the perfect combination! A roll cake, or jelly roll is an easy yet impressive dessert and is great for strawberry season! In my roll I have put the strawberry chia jam inside along with the whipped cream but you can also leave the whipped cream out and just add it when you are serving it. I have found that roll cakes freeze very well so it is a great make ahead dessert. Just make sure to give it enough time to defrost before serving.
I have made quite a few roll cakes over the years and for the first time with this one the waxed paper was a little tricky to get off. Usually I flip my cake onto the tea towel that I have dusted with powdered sugar and then peel the waxed paper off in one pull. This time the paper ripped a bit and stuck a bit but it just took a bit of patience and I got it off. I think the problem was the waxed paper, I bought a cheaper brand and maybe it was thinner and not waxed enough. I will know to buy the good stuff from now on!
Gluten Free Strawberry Chia Roll Cake
Strawberry Chia Jam
- 2 cups crushed strawberries
- 1/2 cup honey
- 1/2 tsp. Vanilla
- 3 Tbsp. Chia seeds
Using a food processor or potato masher, mash strawberries until they are very juicy but still have chunks. Measure 2 cups. Add all other ingredients and stir to combine. Refrigerate for 2 - 3 hours until set.
Gluten Free Roll Cake
- 1/2 cup + 1 Tbsp. Gluten Free Flour Blend
- 1/2 cup tapioca starch
- 1/4 tsp. Sea salt
- 1 1/2 tsp. Baking powder
- 4 egg whites
- 1/4 tsp. Cram of tartar
- 1 Tbsp. Cane sugar (2 Tbsp. White sugar)
- 4 egg yolks
- 1 tsp. Vanilla
- 1/3 cup cane sugar (2/3 cup white sugar)
- 4 Tbsp. Warm milk
- 1 tsp. Lemon zest
- 2 cups Sweetened Whipped Cream
Combine gluten free flour blend, tapioca starch, salt and baking powder. Set aside. In a glass or metal mixing bowl combine egg whites and cream of tartar. Beat with an electric mixer until soft peaks. Sprinkle on 1 Tbsp. cane sugar and beat until stiff peaks form. Set aside. With the electric mixer combine egg yolks, vanilla, 1/3 cup cane sugar, warm milk and lemon zest. Beat for 2 minutes until foamy and slightly thickened. Add flour mixture and beat till combined. Fold in beaten egg whites.
Grease a 10 X 15 inch jelly roll pan, spread waxed paper on it then grease the waxed paper well. Spread batter evenly in pan. Bake in a preheated 375 degree oven for approximately 12 minutes until set and slightly browned.
While roll cake is baking sprinkle powdered sugar on a clean tea towel. When roll cake is removed from the oven immediately invert it onto the sugared tea towel, remove waxed paper and carefully roll cake from a short end. Set on a rack to cool.
When cake is completely cooled unroll and spread with thickened chia jam and whipped cream then re-roll.