Jelly roll is one of those confort foods/sweets that I remember from childhood. My sisters and I would make them frequently on a Sunday afternoons, but we made them with regular wheat flour. I did not make one for a long time after realizing I could not eat gluten and I wasn’t sure if it would turn out well without wheat flour. Thankfully, this is one dessert that turns out well every time even with gluten free substitutions.
Jelly RollDifficulty: Easy
4 medium eggs
1 cup granulated sugar
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
2/3 to 3/4 cup jelly or jam
- Heat oven to 375°F. Line 15x10x1 -inch pan with cooking parchment paper; generously grease paper with shortening or baking spray.
- In a small bowl mix the flour, cornstarch, salt and baking powder. Set aside.
- In medium bowl, beat the eggs and sugar with electric mixer on high speed about 5-10 minutes or until very thick and lemon colored. Beat in vanilla on low speed. Gradually add the flour mixture, beating just until batter is smooth. Pour into pan, spreading to corners.
- Bake 8 to 12 minutes or until the cake looks evenly light brown on top. Remove from the oven and immediately loosen cake from sides of pan and turn upside down onto a wax paper generously sprinkled with powdered or granulated sugar. Carefully remove paper from the top.
- In a small bowl, beat jelly slightly with fork to soften; spread over cake. Roll the cake up in the waxed paper and let it cool. Once the cake has cooled, place it on a serving platter, remove the paper and sprinkle with powdered sugar. Slice to serve. When serving, a little dollop of whipped cream on top and a fresh berry or two on a plate makes it a festive display.
- If you bake it in a convection oven, it will cook faster.