Don't panic--this strawberry and whipped cream-filled cake is surprisingly easy to roll.
1.73 ounces white rice flour (about 1/3 cup)
1.2 ounces almond meal flour (about 1/3 cup)
1 teaspoon xanthan gum
1 teaspoon baking powder
Dash of salt
5 large egg yolks
1/2 cup granulated sugar
1/2 teaspoon almond extract
5 large egg whites
2 cups frozen fat-free whipped topping, thawed
3 cups sliced strawberries
1 tablespoon powdered sugar
How to Make It
Preheat oven to 375°.
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom and sides with parchment paper. Coat parchment paper with cooking spray.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, baking powder, and salt; stir with a whisk.
Beat egg yolks in a large bowl with a mixer at high speed 2 minutes. Gradually add granulated sugar, beating until thick and pale (about 2 minutes). Beat in almond extract. Gradually add flour mixture, stirring until well blended.
Beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Pour batter into prepared pan. Bake at 375° for 12 minutes or until golden brown and cake pulls away from sides of pan. Cool in pan on a wire rack 5 minutes. Loosen cake from sides of pan; turn out onto a clean piece of parchment paper. Carefully peel off parchment paper from bottom of cake; cool cake 1 minute. Starting at narrow end, roll up cake and parchment paper together. Place, seam side down, on a wire rack; cool completely.
Unroll cake carefully; remove parchment paper. Spread whipped topping over cake, leaving a 1/2-inch border around outside edges. Top with strawberries. Reroll cake; place, seam side down, on a platter. Sprinkle with powdered sugar. Cover and chill until ready to serve.
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