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