I have been working on this gluten-free cake for some time now. Some people think jelly roll cakes are hard to make, but i found them easy enough to make. It was the cake recipe itself that took some work !

The nice thing about this cake, is that you can vertually fill it whatever you like…jam, custards, dairy-free topping, fresh fruit etc.

I used a wildberry jam for this cake and i think it turned out quite nice especially if you have a sweet tooth.


Jelly Roll Cake

4 eggs, separated
1/3 cup sucanat sugar
2/3 cup brown rice flour
1 1/2  tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
1 cup organic jam
Preheat oven to 375F.
Line a 10×16” baking sheet with parchment paper. Generously grease parchment paper with coconut butter and set aside.
In a small bowl beat egg whites at high speed until stiff peaks form.

In a large bowl, beat together egg yolks and sugar until pale yellow.

Fold in egg whites and stir until fully incorporated and you have a smooth batter. 

Sift in flour, baking powder and salt 1/3 cup at a time, folding well after each addition.

Spread batter onto prepared baking sheet.  Bake 8-10 minutes or until golden brown.

Remove from oven and cool 5 minutes. 

Cover cake with an additional sheet of parchment paper then carefully invert cake.  Slowly peel parchment paper off cake.   Using the new sheet of parchment paper, roll cake up.  Cool completely before filling.

Unroll cake and spread with jam.  Re-roll cake.   Serve as is or with fresh fruit.
Serves 8-10