Gluten Free Strawberry Cream Roll Cake
Prep time
Cook time
Total time
Roll Cakes are simple to put together, low in fat, and can be made in advance, making them the perfect dessert for summertime gatherings.
Recipe type: Dessert
Serves: 8-10
For the Cake
  • 4 large eggs, separated and at room temperature
  • 1/4 cup confectioners' (icing) sugar
  • 1 teaspoon vanilla extract
  • zest of one small lemon
  • pinch salt
  • 2 tablespoons granulated sugar
  • 1/4 cup white rice flour
  • 1/4 cup sweet rice (glutinous) flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon xanthan gum
  • additional confectioner's (icing) sugar for sprinkling
For the Filling:
  • 1 cup heavy whipping cream
  • 4 ounces (1/2 cup) cream cheese, softened
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped strawberries
For the Cake:
  1. Preheat the oven to 350 degrees F and line the bottom of a 10"x15" jelly roll pan with parchment paper.
  2. Use an electric mixer, whip together the egg yolks and confectioners' sugar until pale yellow, and nearly double in volume. Beat in the vanilla and lemon zest.
  3. In a separate bowl, whip the egg whites with the salt, until foamy. Increase the speed, and gradually add 2 tablespoons sugar. Beat until the egg whites hold medium peaks (do not over beat).
  4. In another bowl, whisk together the rice flour, sweet rice flour, cornstarch, and xanthan gum.
  5. Fold half of the flour mixture into the egg yolks, followed by half of the whipped egg whites. Follow up by folding in the remaining flour, and then the remaining egg whites. Do not over mix, just gently fold until fully incorporated.
  6. Spread the batter in an even layer in the prepared baking sheet.
  7. Bake in preheated oven for 12 minutes, or until the cake springs back when gently pressed.
  8. Let cake cool for 2-3 minutes before using a spatula to loosen the sides. Generously sift confectioners' sugars on the top of the cake. Lay a clean tea towel over the cake, and place a larger baking sheet over top. Carefully flip the pans, remove the pan you baked the cake in, and peel the parchment paper off the bottom of your sponge cake. Sift with more confectioners' sugar
  9. While the cake is still warm, using the towel and starting at the short end, carefully roll the cake up into a roll. Allow the cake to cool completely. Rolling the cake into a roll while it is still warm will help prevent it from cracking when you roll it up with the filling.
  10. Unroll the cake, spread the filling evenly over the cake, leaving 1 1/2-inches on the 10" side clear.
  11. Re-roll the cake, without the towel, and sift more confectioners' sugar over the top. Cover, and refrigerate for 2 hours before serving. You may need to sift with more confectioners' sugar before serving.
For the Filling:
  1. In a deep, chilled bowl, beat the whipping cream until stiff peaks form.
  2. In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
  3. Add half of the whipped cream mixture, and beat until evenly mixed. Add the remaining whipping cream, and whip to blend.
  4. Fold in the strawberries.Spread on cooled sponge cake.
You can reserve some of the whipped cream/cream cheese mixture before folding in the strawberries, and pipe it onto the top of the roll using a pastry tip.
Cake adapted from Anna Olson.
Recipe by Faithfully Gluten Free at