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Ingredients
- Strawberry Jelly Roll Cake, adapted from this recipe.
- Serves 6 to 8 people
- 4 large eggs, separated
- 1/2 cup (100gr) sugar
- 1/3 cup + 1 tablespoon (65gr) rice flour
- 1/3 cup + 1 tablespoon (65gr) millet flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- pinch of salt
- softened butter for the baking sheet
- 1/2 cup to 1 cup strawberry jam
- powdered sugar to decorate
Details
Preparation
Step 1
Preheat the oven to 375F. Butter the bottom of a baking sheet (I used 2 quarter sheet pans) and line with parchment paper, butter the paper liberally.
In a large bowl, whisk together the egg yolks and sugar until pale yellow. Add the rice and millet flours, gum, baking pwder and salt. Switch to a spatula and fold the ingredients together briefly.
In the bowl of an electric mixer fitted with the whisk attachment, whip the whites at high speed until medium stiff peaks form.
Take about 1/3 of the egg whites and fold them into the egg yolk/flour batter. Do not worry about folding carefully, you just want to use the moisture from the whites to add fluidity to the batter.
Now, carefully fold in the rest of the egg whites into two installments.
Spread the batter onto the prepared baking sheet and bake for about 8-10 minutes or until barely golden brown.
Remove from the oven and let cool about 5 minutes. Place a piece of parchment paper onto your work surface, invert your baking sheet over it and slowly peel the parchment paper from the bake of the cake. Using the bottom piece of paper, start rolling the cake onto itself, starting from the longest edge.
Let it cool completely. Unroll, fill with the jam and reroll. Sprinkle with powdered sugar if desired. Keep refrigerated until ready to eat.
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