Gluten Free Swiss Cake Roll

Instructions

1. Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Make sure to leave a slight overhang on the sides for easy removal later.

2. In a large bowl, beat the egg yolks with granulated sugar until pale and fluffy. Add in the vanilla extract and mix well.

3. In a separate bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Gently fold this dry mixture into the egg yolk mixture until well combined.

4. In another clean bowl, whisk the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the batter, ensuring not to deflate the mixture.

5. Pour the batter into the prepared jelly roll pan, spreading it evenly with a spatula to ensure a smooth surface.

6. Bake in the preheated oven for about 12-15 minutes or until the cake springs back lightly when touched.

7. While the cake is baking, dust a clean kitchen towel with confectioners' sugar. Once the cake is done, immediately invert it onto the sugared towel and gently peel off the parchment paper.

8. While the cake is cooling on the towel, prepare the cream filling. In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

9. Once the cake has cooled slightly, spread the whipped cream evenly over the surface, leaving a small border around the edges.

10. Using the towel to help you, carefully roll up the cake from one short end to the other, forming a tight spiral. Place the roll seam side down on a serving platter.

11. Dust the top of the cake roll with a bit more confectioners' sugar for a pretty finish.

12. Chill the Gluten-Free Swiss Cake Roll in the refrigerator for at least an hour before slicing and serving. Enjoy the delightful flavors of this light and decadent dessert!