Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Line a 10x15 inch (25x38 cm) rimmed baking sheet with parchment paper, ensuring the paper covers the bottom and extends slightly up the sides. Lightly grease the parchment paper.
- In a clean, dry bowl, beat the egg whites with a pinch of salt and cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add 50g (¼ cup) of granulated sugar, one tablespoon at a time, increasing the speed to high until stiff, glossy peaks form. The meringue should hold its shape when the whisk is lifted.4 large eggs, separated, at room temperature, 1 pinch salt, ½ teaspoon cream of tartar, 100 g granulated sugar
- In a separate large bowl, whisk together the egg yolks and the remaining 50g (¼ cup) of granulated sugar until pale yellow and slightly thickened. Beat in the vanilla extract.4 large eggs, separated, at room temperature, 100 g granulated sugar, 1 teaspoon vanilla extract
- Sift the gluten-free flour blend over the egg yolk mixture. Gently fold the flour into the egg yolk mixture until just combined. Be careful not to overmix.120 g gluten-free all-purpose flour blend, 4 large eggs, separated, at room temperature
- Gently fold about one-third of the whipped egg whites into the egg yolk and flour mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions until no white streaks remain. The batter should be light and airy.4 large eggs, separated, at room temperature
- Pour the batter evenly onto the prepared baking sheet and spread it gently with an offset spatula to create a smooth, even layer.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when gently touched. Do not overbake, as this will make it difficult to roll.
- While the cake is baking, lay a clean kitchen towel or a large sheet of parchment paper on your counter and dust it generously with powdered sugar.40 g powdered sugar
- As soon as the cake comes out of the oven, carefully invert it onto the prepared powdered sugar-dusted towel/parchment. Gently peel off the parchment paper that was used for baking.
- Starting from one of the shorter ends, carefully and tightly roll up the warm cake with the towel/parchment paper inside. Let it cool completely in this rolled shape. This helps prevent cracking when you unroll it later for filling.
- Once the cake has cooled completely, unroll it. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.240 ml heavy cream, 40 g powdered sugar, 1 teaspoon vanilla extract
- Gently spread the whipped cream filling evenly over the unrolled cake, leaving a small border at the edges. Carefully re-roll the cake, this time without the towel/parchment, using the imprinted lines from the initial roll as a guide.
- Place the rolled cake seam-side down on a serving plate. You can lightly dust it with powdered sugar, top with fresh berries, or add extra whipped cream for decoration. Chill the cake for at least 30 minutes before slicing and serving to allow the filling to set.Dusting of powdered sugar, Fresh berries (strawberries, raspberries, blueberries), Extra whipped cream
Notes
Store tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 3 days. Can be frozen before slicing for up to 1 month.
