Last updated on February 24th, 2020
One of the primary reasons I started this recipe blog (8 years ago on New Year’s Day) was to document my attempts at trying new things in the kitchen. My tagline back then was “culinary stunts in a pint-sized kitchen.” I set out to master new cooking skills in rapid succession: homemade pasta, pizza dough, stuffing sausages. When I became gluten-free a year and a half later, it opened up a whole new set of baking skills to try out. I wanted to inspire people to try complicated, seemingly unapproachable recipes at home – to want to learn new cooking skills right along with me.
At some point along the way, I got pretty confident and comfortable in the kitchen. Now, when people ask me where I learned to cook & bake, I really don’t have an answer beyond:
Gluten-Free Chocolate Cake Roll
当OXO挑战，我尝试这个月掌握困难的厨艺，我选择了一个无麸质的巧克力蛋糕卷。我的意思是，它只是容貌impressive. But what if it cracks or breaks and I ruin an entire cake?!
It did. I baked this cake 8 times to get it just right. Except now I know there’s no such thing as ruined cake – just an opportunity for cake trifles and cake pops.
Traditionally a sponge cake is used for these roll cakes because of their airy texture and pliability. They’re much more willing to roll up without breaking.
对于一个超明亮，通风的海绵蛋糕，鞭子空气进入你的蛋清，蛋黄分开。对于这个蛋糕，我觉得这是超级有助于使用OXO的glass mixing bowl set折叠它们在一起之前来准备蛋糕的所有元素。这些混合碗使用电动搅拌机时，又高又深，那么你就不太可能飞溅。
What kind of pan do you use for a swiss roll?
To make a swiss roll cake, you need a jelly roll pan that will release the cake easily. For that, OXO’snon-stick 10 x 15 jelly roll panis the perfect pan for the job because the cake releases from the pan with hardly any effort.
While you certainly could get away with not lining this non-stick baking sheet with parchment paper, it’s important that not even a tiny bit of the cake stays behind so to be extra certain, I line the pan with lightly-oiled parchment paper. This also makes it easier to release the cake from the pan.
When you pour the batter into the pan, be sure to use an offset spatula to evenly spread the cake around the pan so it’s an even thickness all the way around.
The textured bottom of the OXO non-stick jelly roll pan ensures the thin cake will bake up evenly.
Tips for a Gluten-Free Swiss Roll Cake
A gluten-free swiss roll cake is a bit more challenging than a traditional one because gluten-free cakes tend to be a bit more delicate. Here are some tips and troubleshooting tricks to ensure you have success!
- Be careful not to overbake the cake. A dry cake is more likely to break. Invest in anOXO烤箱温度计以确保适当的温度。
- 为了这个崇高的蛋糕，不要把它卷得太紧，使卷筒好和松动。如果您尝试推出一个厚厚的蛋糕太紧张，这将打破。要缓慢轻柔与蛋糕都当你把它卷起来，当你把它打开添加结霜。When you get to the middle, don’t unroll it all the way.
- 帮帮我！我的蛋糕破解！If your cake cracks a tiny bit while you roll it or unroll it, don’t stress, you can patch it up with frosting. If it breaks entirely through, likely the cake was overbaked. Salvage it by making trifles with layers of whipped cream cheese (and dare I say: roasted strawberries?!).
Fill a swiss roll with frosting, jam or icing. Just like a certain chocolate snack cake of your childhood, a chocolate swiss roll cake is often filled with sweetened whipped cream. Here I’ve made a whipped cream cheese filling that’s a bit sturdier and easier to spread and roll up in a cake. In my opinion, it’s more flavorful too.
Don’t let tradition limit you – fill it with anything you want! Chocolate hazelnut spread, ganache, mascarpone?
Whether you want to impress a special someone for Valentine’s Day or make something chocolatey for entertaining company, now’s the time to dive into mastering a swiss roll cake.
More Gluten-Free Chocolate Cake Recipes
- Gluten-Free Chocolate Sheet Cake with Chocolate Buttercream
- Gluten-Free Chocolate Layer Cake
- Gluten-Free Chocolate Cupcakes
- Chocolate Gluten-Free Ice Cream Cake
含氧的工具和工具中看到这篇文章:Stainless Steel Measuring Spoons|Stainless Steel Measuring Cups|Good Grips Pop Containers|平打蛋器|11lb Glass Food Scale|Good Grips Glass Mixing Bowl Set|2-cup Angled Measuring Cup|Silicone Spatula|非棒Pro果冻滚锅|1″ Pastry Brush|Silicone Oven Mitt|Non-Stick Cooling and Baking Rack|Cupcake Icing Knife|Dusting Wand|Pro 8″ Chefs Knife
- 1/3 cup (33g) dutch-processed cocoa powder, plus more for dusting
- ½茶匙instant espresso powder
- ¼ cup hot water
- ¼ cup (42g) sweet rice flour (such as mochiko - different from "white rice flour" or "brown rice flour")
- 3 tablespoons (21g) gluten-free oat flour
- 1 teaspoon baking powder
- Optional: 1 teaspoon xanthan gum
- ½茶匙kosher salt
- 4 large eggs, room temperature
- ¼ teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract (or 1/2 teaspoon each vanilla and chocolate extract)
Whipped Cream Cheese Frosting
- ¾ cup powdered sugar, sifted
- 1½ teaspoons pure vanilla extract
- ¾ cup heavy whipping cream
- 刷不粘10 x15果冻卷煎锅里d line with parchment paper. Brush the parchment paper lightly with oil as well. Preheat oven to 375°F.
- In a small heat-proof bowl, sift together cocoa powder and espresso powder. Pour hot water over them and mix with a spoon until completely smooth. Set aside.
- Sift together the sweet rice flour, oat flour, millet flour, baking powder, xanthan gum (if using), and salt in a small bowl. Set aside.
- Separate the eggs, placing the yolks in a large mixing bowl and the whites in a medium mixing bowl. Add cream of tartar to the egg whites and, using a hand mixer, whisk the egg whites, starting on low speed and increasing to high speed until soft peak form. When the beater is pulled out a peak should rise and the very tip should fall. Set aside.
- In the large mixing bowl, begin mixing the egg yolks on slow increasing to medium speed. Slowly pour in the sugar. Increase the speed and beat until pale yellow and forms ribbons. When a beater is lifted, the egg mixture should stay on the top for a few moments before reluctantly incorporating back into the mix.
- Add the vanilla extract, vegetable oil, and cocoa powder water mixture to the egg yolks and beat until just combined, scraping down the sides as needed.
- With a rubber spatula, fold in the flours until just incorporated, taking care not to overmix. Fold in 1/3 of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until just combined.
- Pour into prepared baking pan and use an offset spatula to evenly spread the batter over the pan. Bake for 15-16 minutes, until it gently springs back when pressed. Take care not to overbake or your cake will break when you try to roll it.
- When the cake comes out of the oven, let it cool for 2 minutes in the pan. Dust the top generously with cocoa powder. Place a wire rack over the top and flip the cake out of the pan. Remove the parchment paper and dust again with cocoa powder. Place a clean sheet of parchment paper over the top and turn the baking pan upside down to flip the cake back right side up.
- In a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth, scraping the sides as needed. Slowly add the powdered sugar and vanilla, mixing until incorporated. Add 1/4 cup of the heavy cream at a time, mixing until smooth. Once all the heavy cream has been added, increase the speed to high and beat until stiff peaks form. Chill frosting while the cake roll cools. You can make the frosting up to a few days in advance and store it in the fridge until needed! It will stay soft enough to spread.
- When the cake roll is mostly cooled, very carefully and slowly unroll the cake. When you get to the middle, don't unroll it all the way. If the cake cracks a tiny bit while you're unrolling it, don't be too concerned, you can patch it up with frosting! Use an offset spatula to spread the frosting in a 1/2-inch layer starting in the middle and use the parchment paper to carefully reroll the cake. Keep the parchment paper rolled on the outside and chill for at least 2 hours before slicing and serving.
- When ready to serve, remove parchment paper and dust with powdered sugar. Slice into 1-inch thick slices and serve!