Gluten Free Strawberry Chia Roll Cake

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.  

Gluten Free Strawberry Chia Roll Cake was featured on Allergy Free Thursdays



ejelassi said...

oh my goodness, this looks delicious! i can't wait to try this...all i need is the chia

Raia said...

This is absolutely beautiful! Thank you so much for sharing it with us at Allergy Free Thursdays. I'm going to feature it at this week's party. :)