A Gluten-Free Jelly Roll–Such Luxury!

I had never made a jelly roll before. To be honest I had never made a sponge cake before either!  Sponge cakes rely on egg whites, baking powder and cream of tartar to make the cake rise.  It has no fat in it, another unusual thing.  Now, I read a lot, and I read historical novels.  They are always baking or serving sponge cake.  I just had to try this recipe when I found it in a current magazine.  The magazine article said it was a great addition to a menu for breakfast or as a dessert.

It wasn’t hard, worked out quite easily and I am happy I tried it.  I mentioned that I’d made a jelly roll to a couple of friends and they raved about how their mothers would make it for special occasions or for guests.  Well, now I have joined the women who serve jelly rolls–and I’m glad I did.  I will continue to make this recipe as I did have a couple of cracks when I unrolled the cake to spread the jelly.  One friend said that “just makes it more like her mom’s.”  I have some great friends!  Try this new, but very old family treat, and create some memories for your family.

Jelly Roll
  • 6 eggs, separated
  • 1½ cup Baking Free™ gluten-free All Purpose Flour
  • ½ teaspoon xanthan gum
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup water
  • 1½ cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon cream of tartar
  • confectioner's sugar
  • 1½ cup jelly
  1. Preheat oven to 350 degrees F. Place egg whites in bowl, set aside for 30 minutes to bring to room temperature. Meanwhile, line a greased 15X10X1-inch baking pan with waxed paper. Grease the waxed paper and set pan aside.
  2. Sift together the flour, xanthan gum, baking powder and salt. Set this aside. Beat yolks and water until thick and bright yellow (about 5 minutes). Beat in 1 cup sugar. Add extracts. Gradually add dry mixture to yolk mixture, mixing well.
  3. In the separate bowl, add cream of tartar to egg whites and beat on medium until soft peaks form. Gradually add the remaining sugar (one tablespoon at a time) beating after each addition, until the sugar is dissolved. Continue beating until soft glossy peaks form. Fold in ¼ of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture.
  4. Spread evenly into the prepared pan. Bake 12 to 16 minutes, or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioner's sugar. Gently peel off waxed paper. Starting at a short side, gently roll cake in the towel. Cool completely on a wire rack.
  5. Once cake is cooled, unroll cake. Spread evenly with the jelly. Reroll cake. Dust with additional confectioner's sugar, if desired. Refrigerate leftovers.