Jelly Roll is very popular with children, and adults who used to be children. It’s a little tricky to make, because if you overcook the cake it will not roll up!
3/8 cup cornstarch
3/8 cup GF cookie flour mix
1/4 teaspoon powdered gluten free vanilla
1/2 teaspoon gluten free baking powder
pinch of salt
1 cup sugar
1 Tablespoon water
1/2 cup seedless raspberry jam, melted
Preheat the oven to 400 degrees. Grease a 13×9 inch baking pan (the kind you use for brownies).
Sift together the cornstarch, GF flour, GF vanilla powder, baking powder and salt.
In a large bowl, whisk or beat the 3 eggs and half of the sugar until the mixture is very thick, and light in color – it should be thick and form ribbons off the beater or whisk. Gently fold in the dry ingredients, and then stir in the tablespoon of water. Pour the batter into the greased pan and smooth it out gently to fill the pan. Bake for 10 minutes – not any longer. The cake will spring back when touched briefly with your finger (don’t burn yourself.)
Spread out a sheet of waxed paper on the counter, and sprinkle it with the remaining 1/2 cup of sugar. Now comes the critical part. Switch into emergency cooking mode: Turn the cake out on to this sugar coated waxed paper immediately after you take it from the oven. Don’t answer the phone. Tell the kids they have to wait. Now, trim off the edges of the cake with a sharp knife. Spread the cake with the jam. Roll the cake up firmly, starting at the short end of the cake. Allow the cake to cool and slice it in 8 or more pieces.
This cake is great with a cup of first-quality Darjeeling tea. Serve the cake on a nice china plate, and enjoy a moment of peace, and the civility and pleasures of bygone days.0