Gluten-free Chocolate Roll With Strawberries in 7 Steps

The reason for creating a gluten-free chocolate roll recipe with strawberries was actually my lovely sister-in-law. She called me some time ago to ask for a gluten-free chocolate cake recipe because she had some kids coming over for a playdate. At that time, I had none so I told her to simply substitute wheat flour for a ready-made gluten-free flour mix. Unfortunately, that did not work out and the kids did not like it too much. So I started thinking that indeed it might be a good idea to have a quick & easy gluten-free chocolate cake recipe ready for “emergencies” like that.

Making a chocolate roll instead of a chocolate cake seemed more practical for me, though. This way, much more variations could be made with the filling. My kids, for example, love strawberries, raspberries, pineapples, tangerines, and so on – basically all fruits that have a sweet and at the same time sour taste. If you mix the fruit pieces with whipped cream you have a very nice and quick & easy-to-make filling for your chocolate roll.

The ingredients needed for the gluten-free chocolate roll batter are not too many. Just take gluten-free teff flour, which has a very pleasant and nutty taste, and mix it with whole rice flour and cocoa powder. Then you also need whole eggs and yolks, granulated sugar, vanilla sugar (or vanilla extract) and salt.

Best start with placing the eggs, yolks, granulated sugar, vanilla sugar and salt in a medium mixing bowl and let the egg-sugar-mixture beat full speed for about 5 minutes until very thick and creamy (best use an electric kitchen machine). Then add the flour-cocoa-mixture and mix carefully with a rubber spatula or wooden spoon.

Now place parchment paper on the baking sheet and pour the gluten-free batter on top. Evenly spread the batter about 1/2 inch high and place in the preheated oven for about 10 minutes.

When the cake roll is golden brown make the needle test to see if it is ready and then take out of the oven. Place another parchment paper on top of the cake roll and then turn upside down.

Usually, the parchment paper sticks quite tightly to the cake roll. It should be able to remove it more easily – without damaging the cake roll – if you wet a big enough kitchen towel with very cold water and place it on top of the (sticky) parchment paper for about 15 minutes.

In the meantime, you can prepare the filling. I usually make whipped cream which I place on top of the cooled-off chocolate cake roll and evenly spread the fruit pieces on top. Then I carefully make a roll using the parchment paper underneath the cake roll and sprinkle confectioners’ sugar on top. And that’s it. Quick & easy and very yummy!

Enjoy your very delicious gluten-free chocolate roll cake with strawberry filling!

My Recipe:

Gluten-Free Chocolate Roll
with Strawberries in 7 Steps

Prep time:	Bake time:	Total time:	Yield:
20 mins	10 mins	30 mins	8 pieces

INGREDIENTS

* GLUTEN-FREE BATTER
(rectangular pan: 32 x 20 x 6 cm; ≈ 13 x 9 x 2 inches/ 14 cups)

3 medium eggs
2 yolks
90 g granulated sugar
8 g [≈ 1-1/2 tsp.] vanilla sugar (or 1 tsp. vanilla extract)
pinch of salt
40 g [≈ 3 TBS] teff flour
30 g [≈ 2 TBS] whole rice flour
5 g [≈ 2 tsp.] cocoa powder

* STRAWBERRY FILLING:

250 g [≈ 1 cup] whipping cream
20 g [≈ 4 tsp.] granulated sugar
1 1/2 unflavored gelatine sheets/leaves (or 7 grams of powdered gelatine)
1 TBS lemon juice
2 cups (300 g) fresh strawberries, cut in pieces

* TOPPING:

confectioners’ sugar

DIRECTIONS

Preheat oven to 220 °C (≈ 430 °F) and place parchment paper on a 32 cm x 20 cm x 6 cm (≈ 13-in. x 9-in. x 2-in.) baking pan.
Make batter: Place eggs, yolk, granulated sugar, vanilla sugar and salt in a big mixing bowl and let beat for about 5 minutes until batter is very thick and creamy (best use an electrical mixer).
Whisk rest of ingredients (i.e.teff flour, whole rice flour and cocoa powder) together in another bowl. Then add to creamy egg-sugar-mixture. Very carefully combine all ingredients with a rubber spatula or wooden spoon.
Bake: Pour batter on baking sheet covered with parchment paper and spread evenly and bake for about 10 minutes. When golden brownish, take cake roll out of the oven and carefully remove the parchment paper. Let cool. Place another parchment paper beneath the cake.
Make filling: Soak gelatine sheets in cold water for about 10 minutes. Heat a little bit of fresh lemon juice in a small pot, take from the stove and add the gelatine. Stir until dissolved. Let cool.
Beat whipping cream, then add sugar and lukewarm gelatine-lemon liquid. Mix shortly. Place whipped cream on top of the cake and spread evenly. Sprinkle with strawberry pieces.
Finish cake: Carefully roll up cake using the parchment paper below, then remove parchment paper. Cover and refrigerate for at least 2 hours until service time. Sprinkle with confectioners’ sugar, cut in pieces and serve. Enjoy!

Tips & Tricks:

Mostly, the parchment paper will stick quite heavily to the cake. If you moisten a kitchen towel with cold water and place it on top of the parchment paper for about 15 to 20 minutes, you should be able to remove the parchment paper more easily.

NOTES:
g = gram
TBS = tablespoon = 15 ml
tsp. = teaspoon = 5 ml
1 cup = 1 cup [US] = 235 ml = 16 tablespoons (TBS)
1 pound (lb.) = 0.454 kilograms (kg) = 454 grams (g)
1 inch (in or “) = 2.54 centimeters (cm) = 25.4 millimeters (mm)

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