Don't be scared of the deco cake pattern on this gluten free strawberry cake roll! I promise it's really so easy to make. And anyway if you're not into the pattern or just don't have time for it or just don't really like your mother that much (no judgment here!), you can just make this vanilla sponge cake roll filled with whipped cream and strawberries … without the pattern.
Just leave it out! How easy is that? Even easier than making the pattern itself, which is pret-ty easy already. That's how easy.
We've made cake rolls before (remember the gluten free Bûche de Noël? how about our gluten free pumpkin cake roll??). There's a little flipping and rolling involved, but good news!
If you're worried that your cake roll is going to crack, I'm here to tell you to worry no more. All you have to do is roll your cake right out of the oven well before you fill it and when it's still quite warm. It creates a “memory” in the cake.
Let it cool like that completely. Then, fill it and reroll it and voilá (lots of accent marks today—are you impressed yet?)! Perfect cake roll. No cracks.
Some people are visual learners, and some aren't. I honestly have no idea which I am. But I know that I really really enjoy the show-and-tell for cake rolls. It just helps clear out the cobwebs in my brain. Look at that last photo on the right in the step-by-steps just above. That cake knows what to do!
Oh, and your mom called. She said that she'd be perfectly happy with the cake roll without a pattern and doesn't want you to go to any trouble she knows just how busy you are. And complimented you on your uncanny ability to read between the lines of everything. She really loves you!
Gluten Free Strawberry Cake Roll
For the pattern (optional!)
1/4 cup (35 g) all purpose gluten free flour
1/8 teaspoon xanthan gum (omit if your blend already contains it)
2 1/2 tablespoons (30 g) sugar
1 egg white (25 g), at room temperature
1 1/2 tablespoons (21 g) unsalted butter, melted and cooled
Pink gel food coloring
For the cake
4 eggs (120 g), separated
3/4 cup (150 g) sugar
6 tablespoons (84 g) unsalted butter, at room temperature
1 to 2 tablespoons warm water
1/2 cup + 2 tablespoons (88 g) all purpose gluten free flour (I used Better Batter)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1 tablespoon (7 g) unflavored powdered gelatin
1/4 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
Preheat your oven to 350°F. If you are planning to make the pattern, download and print it from Dulce Delight here and place it on the top half of a 13-inch x 18-inch half sheet (jelly roll) pan. Place a piece of unbleached parchment paper on the baking sheet over the pattern. 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.
To create the pattern, place all of the pattern ingredients in a small bowl and whisk to combine well. On Dulce Delight, Raiza uses a raspberry puree to color the pattern to avoid using artificial food colorings. If you’re so inclined, go for it! 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 by piping the pink batter on top of each heart. Not happy with your pattern? Toss the parchment and redo it. There’s enough pattern batter to accommodate a redo. Place the heart 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 (100 g) 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 form. 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 by the 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 edges of the pan.
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 parchment paper.** 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.
**If you have added the pattern, you will need to re-invert the cake so the pattern is facing down. If not, continue with the recipe instructions above. 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, and continue with the instructions above.
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 to cool briefly. 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 form. 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 the cake tightly. 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 serve chilled.
Pattern and concept adapted from Dulce Delight.
Kristy B. says
Made this for my sisters birthday, definitely gone before I got a picture. Lol. But it was really really good.
Millie J says
At the end of your roll-it-up directions, you said “Transfer the rolled cake and towel onto a wire rack to cool completely.” That’s the first mention of a towel. I know traditionally cake rolls are rolled up from the oven with a towel, but you’re using parchment paper instead, so did you intend to refer to a towel here?
Marisa Duenas says
This looks super yummy!! I wanted to make this for my mom on Mother’s Day. She is a huge chocolate fan, is there anyway to make this a chocolate roll? Can I just add some cocoa.
Which flour blend did you use?
In the cake batter instructions it says to add the vanilla and the egg yolk mixture to the egg whites, but I don’t see vanilla on the ingredients list. I can assume an amount but I’m sure it was just an oversight.
Nicole Hunn says
Good catch, Mindy! So sorry. It’s just 1/2 teaspoon and it was definitely an oversight. I fixed it. :)
Why do I suddenly have the desire to make this with a cheesecake filling?
If I try doing that, Nicole, do you think your no-bake marshmallow cheesecake would work?
Nicole Hunn says
Hmmm…maybe. I’m not 100% sure that that cheesecake used as a roll filling wouldn’t crack when it cooled. It’s worth a shot, though!
How far ahead could I make this. Such as make it today,serve tomorrow?
Nicole Hunn says
You could even make it a couple days ahead, Marianne, if the strawberries are very fresh.
Mare Masterson says
So as I was reading the comments on Facebook about this lovely looking cake roll, and I saw you mentioned that it is a “chiffon” cake, and I commented back, “does that mean an orange chiffon cake is on the horizon?”
I know you said you do not convert others recipes, but the recipe my mom used came from a magazine, many years ago, just not sure which one it came from for you to credit. It is such a good cake! I just had a neighbor from when I was little contact me on Facebook for the recipe because she remembered how wonderful the cake is. If you ever decide to do an orange chiffon, I’d be happy to give you the recipe to play with. (Gently nudging, begging, pleading!) It even has substitutions to make it an almond chiffon cake. My mom made homemade ice cream cakes with the almond chiffon cake and iced them with homemade whipped cream. She used the base of the almond chiffon cake with macerated strawberries and homemade whipped cream for her version of strawberry short cake. (Have I persuaded you yet?!?)
Nicole Hunn says
Hi, Mare! I don’t plan to make an orange chiffon cake, but I bet you could use this recipe as a base to make one like you remember from your mom! A chiffon cake is basically a sponge cake (eggs separated, beaten separately, whites folded in, etc.), but with the addition of oil or butter. The butter helps tenderize the cake, and make it a bit more stable.
Mare Masterson says
It is a shame that you do not plan on making an orange chiffon cake. It was the most requested cake for birthdays in my very large family. I am just going to have to get the “guts” to modify my mom’s recipe and see what happens. Maybe this weekend. I will let you know!
Nicole this is so pretty, alas strawberries are so not in season for us in Canada :(
and commercial strawberries don’t taste like strawberries… I have a small bunch of frozen cherries I might give that a try… I would have to through them in the fruit dryer to remove some of the moisture first.
Love the little hearts too!
Nicole Hunn says
What a shame, Lucy! Blueberries would also be lovely in this, or raspberries, if that helps!
January Dolan says
I really want to try this, but just learned we have egg allergies. Do you have a recommended egg replacement? I have tried banana instead of egg and that is pretty amazing, but it haven’t done it with a gluten free flour yet.
Nicole Hunn says
I’m afraid not, January. This cake will not work with an egg replacer as it is a chiffon cake which relies heavily upon eggs. Sorry!
Donia Robinson says
I’d recommend looking for vegan, gluten-free bloggers. I know of at least one, but I’m sure there are more. Then you’re guaranteed it is egg-free.