Gluten Free Chocolate Toffee Roll Cake

 

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
8 large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

Gluten Free Pumpkin Cake Roll with Cream Cheese Filling

This was my first attempt at making a rolled cake.  It was surprisingly easy and looks fancy!  The cake is extremely moist and the cream cheese filling adds a nice creamy texture.

 

Ingredients:

Cake:

• 3 large eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup Domata Recipe Ready  gluten free flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

Filling:

• 8 ounces Cream cheese, softened
• 4 tablespoons Butter, softened
• 1 cup confectioners’ sugar
• 1/2 teaspoon vanilla extract

Preparation:

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine Domata Recipe Ready gluten free flour, baking powder, spices and salt. Add to egg mixture, mix until just blended. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well, and makes about 10 servings.