Jelly Roll

Jelly Roll

Ingredients

  • 6 eggs, separated
  • 1 1/2 cup Baking Free™ gluten-free All Purpose Flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 1/2 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 teaspoon cream of tartar
  • confectioner's sugar
  • 1 1/2 cup jelly

Directions

Step 1
Preheat oven to 350 degrees F. Place egg whites in bowl, set aside for 30 minutes to bring to room temperature. Meanwhile, line a greased 15X10X1-inch baking pan with waxed paper. Grease the waxed paper and set pan aside.
Step 2
Sift together the flour, xanthan gum, baking powder and salt. Set this aside. Beat yolks and water until thick and bright yellow (about 5 minutes). Beat in 1 cup sugar. Add extracts. Gradually add dry mixture to yolk mixture, mixing well.
Step 3
In the separate bowl, add cream of tartar to egg whites and beat on medium until soft peaks form. Gradually add the remaining sugar (one tablespoon at a time) beating after each addition, until the sugar is dissolved. Continue beating until soft glossy peaks form. Fold in 1/4 of the egg white mixture into the batter. Then gently fold in the remaining egg white mixture.
Step 4
Spread evenly into the prepared pan. Bake 12 to 16 minutes, or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a clean kitchen towel dusted with confectioner's sugar. Gently peel off waxed paper. Starting at a short side, gently roll cake in the towel. Cool completely on a wire rack.
Step 5
Once cake is cooled, unroll cake. Spread evenly with the jelly. Reroll cake. Dust with additional confectioner's sugar, if desired. Refrigerate leftovers.