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Strawberry-Almond Cake Roll

Photo: Oxmoor House
Hands-on time 19 mins
Total time 1 hr, 7 mins
Yield Serves 8 (serving size: 1 slice)
Don't panic--this strawberry and whipped cream-filled cake is surprisingly easy to roll.


  • Cooking spray
  • 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

Nutrition Information

  • calories 199
  • fat 5.6 g
  • satfat 1.2 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 5.6 g
  • carbohydrate 31 g
  • fiber 2.2 g
  • cholesterol 116 mg
  • iron 1 mg
  • sodium 113 mg
  • calcium 79 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Gluten-Free Baking