Monday, December 19, 2011

Gluten Free Ice Cream Cake Roll

 This has been one of my favorite desserts since I was a little girl.  Our family eats a lot of these around the holidays, and it is usually the Christmas Eve dessert of choice.  If you have never made a cake roll, they really are easy to make, and I included some pictures to help.  Another plus, is that you can make it a few days before the event, therefore one less thing to do at the last minute!  We love to fill it with peppermint/candy cane/mint ice cream, however, you can do whatever you like.  Plus, you can fill it with a dairy/soy free ice cream as well.  Let your imagination run wild and top it off with some hot fudge.

Ice Cream Cake Roll
Beat until thick:    4 egg yolks
¼ c. sugar
½ tsp. vanilla
In another bowl, beat:     4 egg whites
                                      ½ c. sugar
Fold together and add:    1 tsp. baking powder
                                      ½ tsp. salt
                                      ½ tsp. xanthan gum
                                      ¼ c. each of millet flour, tapioca flour, potato starch
You need to use a jelly roll pan that measures 15"x10".  The big cookie sheets most people use are too big.  Grab your pan, grease it with shortening then put on some wax paper(this keeps the wax paper in place).  Then liberally grease the wax paper and pour batter into prepared pan and bake 375 for 12 min.(see pict. 2).   When done, turn onto a dish cloth sprinkled with powdered sugar(this will keep the cake from sticking to the towel).  Peel off the wax paper and roll(see pict. #3 & 4). When cool, unroll, fill with ice cream, roll back up and freeze(see picture #5).  Wrap it up in a few layers of foil to keep in the freezer until consumption.
*Check out some other Holiday favorites at Linda's gluten-free-wednesdays!

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