Cooking and Serving: 39 minutes | 8 servings
Ingredients
¼ cup (36 g) all purpose gluten free flour blend | ⅛ teaspoon xanthan gum, (omit if your blend already contains it) | 2 ½ tablespoons (30 g) granulated sugar
Description
Prep Time: 25 minutes | Cook Time: 14 minutes | Total Time: 39 minutes | Servings: 8 servings
Ingredients
¼ cup (36 g) all purpose gluten free flour blend
⅛ teaspoon xanthan gum, (omit if your blend already contains it)
2 ½ tablespoons (30 g) granulated sugar
1 (25 g) egg white, at room temperature
1 ½ tablespoons (21 g) unsalted butter, melted and cooled
Pink gel food coloring
4 (100 g) eggs, separated
¾ cup (150 g) granulated sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 to 2 tablespoons warm water
⅝ cup (88 g) all purpose gluten free flour blend
¼ teaspoon xanthan gum, (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch, (replace with more Cup4Cup if that is your
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
1 tablespoon (7 g) unflavored powdered gelatin
¼ cup (2 fluid ounces) water
2 cups (16 fluid ounces) heavy whipping cream, chilled
2 tablespoons (14 g) confectioners’ sugar
1 pound fresh strawberries, washed, hulled, dried and roughly chopped
Instructions
TO CREATE THE OPTIONAL PATTERN
If you are planning to make the pattern, download and.
Delight here and place it on the top half of a 13-inch x 18-inch half sheet.
Place a piece of unbleached parchment paper on the baking sheet over the.
You will be able to see the pattern below the parchment.
If you are not making the pattern, simply line a half sheet pan with.
unbleached parchment paper and set it aside.
Place all of the pattern ingredients in a small bowl and whisk to combine.
Transfer the pattern batter to a pastry bag fitted with a #2 or #3 tip.
Following the pattern visible through the parchment, create a corresponding.
pattern pattern, still on the baking sheet, in the freezer to chill while you make.
the cake batter. This will prevent the pattern from shifting when you cover.
it with the cake batter.
MAKE THE CAKE BATTER
In a large bowl, place the egg yolks and 1/2 cup sugar, butter and 1.
tablespoon warm water, and whisk vigorously for about 5 minutes until pale.
yellow (this can also be done with a hand mixer).
Sift the flour blend, xanthan gum, cornstarch and salt into the egg yolk and.
butter mixture, and beat until well-combined. Set aside.
In the clean bowl of a stand mixer fitted with the whisk attachment or a.
large bowl with a hand mixer, place the egg whites and cream of tartar. Beat.
the egg whites on medium-high speed until soft peaks form. Add the remaining.
1/4 cup (50 g) sugar, and beat until glossy and stiff (but not dry) peaks.
With the mixer on medium speed, slowly pour the egg yolk mixture and the.
vanilla into the egg white mixture, and beat until just combined. The mixture.
should be smooth and glossy. The batter should be pourable. If necessary to.
achieve the proper consistency, add the remaining tablespoon water teaspoonful and mix again.
Remove the cake pan with the pattern from the freezer, and pour the batter.
into the prepared pan and spread it into an even rectangular layer with a.
bench scraper silicone spatula. The cake batter will not reach to the very.
BAKE THE CAKE
Place the pan in the center of the preheated oven and bake for 12 to 14.
minutes, or until the top of cake springs back when touched.
While the cake is baking, spread a large piece of unbleached parchment paper.
out flat on the counter. Once the cake is done, remove the pan from the oven.
and invert the cake immediately onto the parchment. Carefully peel off the.
If you have added the pattern, you will need to re-invert the cake so the.
Working quickly, place a clean sheet of parchment paper on top of the pattern.
side of the cake, and re-invert the cake. Remove the top piece of parchment.
Fold a short edge of the parchment underneath the cake over the short edge of.
the cake. Roll the cake and paper together tightly, starting with narrow end.
and rolling away from your body. Transfer the rolled cake and towel onto a.
wire rack to cool completely.
MAKE THE FILLING
Bloom the gelatin in the water in a small, heat-safe bowl, and melt it in the.
microwave (about 20 seconds on 75% power should do it). Set the gelatin aside.
In the bowl of your stand mixer (or a large bowl with a handheld mixer),.
place the heavy whipping cream and whisk on medium speed until soft peaks.
Add the confectioners’ sugar, and beat until stiff peaks form. Add the cooled.
gelatin, and beat until thickened.
ASSEMBLE THE CAKE ROLL
Once the cake is cool, carefully unroll it. Remove the parchment, and spread.
about one-third of the whipped cream filling all over the cake, leaving a 1.
inch clean border all around.
Scatter the chopped strawberries evenly over the whipped cream, and then top.
with about half of the remaining whipped cream (or more). Carefully reroll.
Slice off the very end of both sides of the cake to create clean edges. Place.
in the refrigerator to chill until the filling is set. Slice thickly and.
ASSEMBLE THE CAKE ROLL
Once the cake is cool, carefully unroll it. Remove the parchment, and spread.
about one-third of the whipped cream filling all over the cake, leaving a 1.
inch clean border all around.
Scatter the chopped strawberries evenly over the whipped cream, and then top.
with about half of the remaining whipped cream (or more). Carefully reroll.
Slice off the very end of both sides of the cake to create clean edges. Place.
in the refrigerator to chill until the filling is set. Slice thickly and.