Gluten Free Berries and Cream Swiss Roll
A classic summer dessert - complete with whipped cream and a berry reduction
Servings: 10 people
Calories: 250kcal
Equipment
- Cookie sheet or jelly roll pan
- Small sauce pan
- Parchment paper
Ingredients
For the berry reduction:
- 1/2 Cup chopped, hulled strawberrie
- 1 Cup pitted, halved cherries
- 1/3 Cup strawberry jam
- 2 Tbsp balsamic vinegar
For the roll cake:
- 6 large eggs separate white and yolks into two large bowls
- 2/3 Cup white sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 Cup gluten free 1-1 flour mix with xanthan gum in it (if your mix does not contain xanthan gum add 1/4 tsp now)
- 1/4 Cup arrowroot starch
- 1/2 Cup blanched almond meal/flour
- Powdered sugar for rolling
For the whipped cream:
- 2 Cups heavy cream
- 1 tsp vanilla extract
- 3 Tbsp powdered sugar
Instructions
- First, make the berry reduction! Combine the prepared cherries and strawberries in a small saucepan over medium heat. Add the strawberry jam and cook for a few minutes until berries are softer and have released some of their juice. Add the balsamic vinegar and continue to simmer on medium-low heat for at least 10 minutes or until compote has thickened and berries are very soft. Once the compote/reduction becomes thicker and is spreadable (with chunks) remove from heat and pour into a bowl. Refrigerate until completely cool.
- While the compote is cooling, make the cake. Preheat the oven to 375° Fahrenheit. Grease a cookie sheet (15x10x1 inches) and line with parchment paper. Grease the parchment paper and be sure the corners are pushed in; set aside. Separate your eggs into two large bowls (ensure that the whites are in a clean, dry bowl and that no yolk gets into the whites). Using an electric mixer, beat the egg whites on high until soft peaks form. Add 1/3 cup of the sugar and continue beating until stiff peaks form, then set aside. Using the same mixer, beat the egg yolks with the remaining 1/3 cup of sugar, vanilla, and salt until lighter and thick - about 2-3 minutes. Add in the flour, starch, and almond flour and stir in with a spatula. Then, add 1/3 of the egg white mixture and stir in until smooth. Fold in the remaining egg whites 1/3 at a time until completely smooth. Pour batter into the prepared pan and carefully spread the mixture to the edges until even. Bake for 12-15 minutes or until dry to the touch. Let it cool for a few minutes before rolling the cake.
- The key is to roll a Swiss roll cake nearly immediately so that it cools in the final shape. Lay a damp kitchen or tea towel on the counter and lift the entire cake (using the parchment paper) onto the towel (do not remove the parchment paper). Sprinkle powdered sugar over the unrolled cake before rolling. Use the damp kitchen towel, along with the parchment paper already under the cake, to roll the cake short end to short end, so that the parchment paper and towel are rolled up in the cake. Let it sit rolled up until completely cooled. Be sure to roll the cake tightly.
- While the cake is cooling, make the whipped cream. Using your electric mixer, beat the heavy cream on high until soft peaks form. Add in the powdered sugar and vanilla and continue beating until stiff peaks form.
- Once the cake is cooled, carefully unroll and remove the towel. Spread the whipped cream first, making sure to not have too thick of a layer (or your cake will squish out the excess cream). Then spread the cooled berry compote over the cream layer evenly. Once the filling is on, carefully roll the cake back up, short end to short end, being sure to roll tightly but not squishing out the filling. If you’re serving later, I recommend wrapping the cake back up in the parchment paper and freezing for 2+ hours (or overnight), and then removing from the freezer 45 minutes before serving to slice it (it will slice very neatly if it’s still slightly frozen). Then serve!