Gluten-Free Strawberry Jelly Roll Cake
Gluten-Free Strawberry Jelly Roll Cake--- One of the fondest memories of my Grandmother Dowdy was sitting in her kitchen watching her cook--the wonderful smells and the feeling of love. She made a jelly roll cake, that until today I have not attempted. This cake is sweet confection, a comfort food, and fond memories--all rolled into one (pun intended). Any flavor jelly or preserve can be substituted. To make things simple we made this with a gluten-free cake mix. Let's make a gluten-free strawberry jelly roll cake! INGREDIENTS: 1 box (22 oz) gluten-free yellow cake mix (We used King Arthur Gluten free Yellow Cake) 5 large eggs 1/2 cup milk 1/3 cup oil confectioners sugar 1 (18 oz) strawberry preserves (or jelly/preserve of your choice) Parchment paper 16 x 12 baking pan DIRECTIONS: Preheat oven to 350 degrees F. In a medium mixing bowl, whisk the cake mix, milk, eggs, and oil until thoroughly mixed and creamy. In a 16 x 12 pan, spray with baking spray, line with parchment paper, and then spray paper with baking spray-- (I know probably overkill but, the spray sticks the parchment paper down on the pan.) Pour mix into pan over the parchment paper. Bake for 15 minutes to or until a toothpick will stick into cake and come out clean. On a large baking sheet lined with parchment paper and dusted with confectioners sugar, immediately turn cake over and peel off parchment paper. Dust a little confectioners sugar to the side of the cake facing up, with the parchment paper roll the cake beginning with the longest side. Let sit until cool to the touch (I refrigerate mine). Unroll the cake and fill with strawberry jelly and re-roll cake. VIOLA! We have gluten-free strawberry jelly roll cake!
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