Strawberry-Almond Cake Roll Recipe

Name: Strawberry-Almond Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1.73 ounces white rice flour (about 1/3 cup); 1.2 ounces almond meal flour (about 1/3 cup); 1 teaspoon xanthan gum; 1 teaspoon baking powder; Dash of salt; 5 large egg yolks; 1/2 cup granulated sugar; 1/2 teaspoon almond extract; 5 large egg whites; 2 cups frozen fat-free whipped topping, thawed; 3 cups sliced strawberries; 1 tablespoon powdered sugar

Servings: persons

Cooking spray
1.73 ounces white rice flour (about 1/3 cup)
1.2 ounces almond meal flour (about 1/3 cup)
1 teaspoon xanthan gum
1 teaspoon baking powder
Dash of salt
5 large egg yolks
1/2 cup granulated sugar
1/2 teaspoon almond extract
5 large egg whites
2 cups frozen fat-free whipped topping, thawed
3 cups sliced strawberries
1 tablespoon powdered sugar

1
Preheat oven to 375u00b0.
2
Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom and sides with parchment paper. Coat parchment paper with cooking spray.
3
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, baking powder, and salt; stir with a whisk.
4
Beat egg yolks in a large bowl with a mixer at high speed 2 minutes. Gradually add granulated sugar, beating until thick and pale (about 2 minutes). Beat in almond extract. Gradually add flour mixture, stirring until well blended.
5
Beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Pour batter into prepared pan. Bake at 375u00b0 for 12 minutes or until golden brown and cake pulls away from sides of pan. Cool in pan on a wire rack 5 minutes. Loosen cake from sides of pan; turn out onto a clean piece of parchment paper. Carefully peel off parchment paper from bottom of cake; cool cake 1 minute. Starting at narrow end, roll up cake and parchment paper together. Place, seam side down, on a wire rack; cool completely.
6
Unroll cake carefully; remove parchment paper. Spread whipped topping over cake, leaving a 1/2-inch border around outside edges. Top with strawberries. Reroll cake; place, seam side down, on a platter. Sprinkle with powdered sugar. Cover and chill until ready to serve.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 1.73 ounces white rice flour (about 1/3 cup), 1.2 ounces almond meal flour (about 1/3 cup), 1 teaspoon xanthan gum, and more.

Yes, Strawberry-Almond Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Almond Cake Roll

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