Recipe
Dessert
Chocolate Roll
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 tbsp. cocoa | ||
| 4 tbsp. potato starch | ||
| 6 eggs, separated | ||
| 1 tsp. gluten-free vanilla | ||
| 1 c. sugar | ||
| salt | ||
| whipped cream, for filling |
Directions
- Sift cocoa and potato starch together. Set aside.
- Separate eggs into 2 bowls.
- Beat the egg yolks. Add vanilla and sugar and continue beating. Add cocoa/potato starch mixture.
- In the bowl with the egg whites, add a few grains of salt. With clean beaters, beat egg whites until stiff but not dry. Fold cocoa/yolk mixture into the beaten egg whites.
- Line a 10-by-15-inch pan with waxed paper. Grease the waxed paper.
- Spread dough over greased waxed paper, eliminating air bubbles.
- Bake at 350 degrees for 15 minutes.
- Invert cake onto a damp dish towel. Peel off paper carefully and cool.
- Spread whipped cream on cake and roll up carefully from the short side.
Recipe Source:
www.csaceliacs.org