Gluten Free Cake Roulette (Roulade) Recipe

[erica kindler]

Gluten Free Cake Roulette (Roulade) Recipe

Ingredients:
3 Eggs (yolks and whites seperated)
6 Ounces Sugar
6 Ounces Potato Starch
1 Cup Heavy Cream
1/2 Teaspoon Cream Tartar
1/2 Cup Shaved Semi-Sweet Chocolate
Currant Jelly
Powdered Sugar


Cooking Directions:

1. Heat oven to 350 degrees.

2. Beat egg yolks and sugar until pale, about 15 minutes.

3. Add potato starch a little bit at a time. Continue beating.

4. In a seperate bowl, beat egg whites with cream tartar until stiff
peaks.

5. Mix in 1/2 the egg whites into egg yolk/sugar mixture. Add a little
at a time to make sure it's well combined. Then fold in the rest.

6. Spread cake batter on a 10 x 12 inch baking sheet lined with
greased wax paper.

7. Bake for 15 minutes. Toothpick test clean.

8. Remove from oven, flip the cake onto a clean piece of wax paper.
Remove the wax paper cake had baked on.

9. Roll up the cake and let cool in fridge 30 - 45 minutes.

10. When cake has cooled, unroll and spread with currant jelly. Then
roll the cake back up real tight. Set in fridge another 30 minutes.

11. Whip the cold heavy cream in a cold metal bowl til semi-stiff.
Sweeten with powdered sugar to taste.

12. Remove cake and spread whip cream all over the cake.

13. Shave chocolate on top and serve.

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