Ingrédients pour Gluten Free Chocolate Cake Roll
- Extra Large Eggs
- Cocoa Powder
- Powdered Sugar
- ½ teaspoon salt
- Vanilla
- Almond Extract
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Comment préparer Gluten Free Chocolate Cake Roll
- Preheat oven to 325°F (160°C). Line a 15x10 inch jelly roll pan with Reynolds Release foil, spraying lightly with cooking spray.
- Beat 6 large egg whites in a clean, grease-free bowl with an electric mixer until stiff peaks form. Set aside.
- In a separate bowl, beat 6 large egg yolks with an electric mixer until thick and pale yellow (lemon-colored).
- In a medium bowl, whisk together ¾ cup unsweetened cocoa powder, 1 ½ cups granulated sugar, and ½ teaspoon salt.
- Gradually add the dry ingredients to the beaten egg yolks, mixing on low speed until just combined.
- Stir in 1 teaspoon vanilla extract (or almond extract).
- Gently fold the yolk mixture into the stiffly beaten egg whites in three additions, being careful not to deflate the egg whites.
- Pour the batter into the prepared jelly roll pan and spread evenly.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the foil.
- Starting from the short end, gently roll the cake and the kitchen towel together. Let it cool completely.
- Unroll the cake and spread with 1 ½ cups of whipped cream or softened ice cream.
- Re-roll the cake and refrigerate for at least 30 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
60g
Fat
5g
Carbs
5g
