I decided to make a version of my Strawberry Roll that is a family favorite. I changed it up a little bit though.
The first thing I changed was the batter. I made the batter gluten free by using almond flour instead of wheat flour. I made my own almond flour using my Vitamix blender but you can use store bought. The only difference will be a slight variation in the color because I didn't use blanched almonds for my flour.
It baked up beautifully. I used almond meal for the flavor but as an added bonus this cake is now gluten free. Unlike a sponge cake made with regular flour that you would use for a Jelly Roll, this cake does not get rolled while it is still warm from the oven. You have to let this roll cool completely before continuing with the recipe.
Once it was cool, I still turned it out onto a towel that had been sprinkled with powdered sugar, but I didn't roll it up until after I added the filling.
The filling is nothing more than whipped heavy cream with sliced strawberries and blueberries folded in. You have to be careful to not have it too thick because you still need to roll your cake.
Of course, it split a little but not too badly. I was more upset that you couldn't see the red and blue fruit too well. After all, this theme was Celebrate the Red White and Blue.
So, I decided to add the red and blue to the outside as well. That made me feel much better.
When it was sliced you could see the red white and blue so that made me feel a little better. Then, when I took a bite.....I felt a whole lot better. The cake was light and moist with just the right amount of sweetness. The cream was light and fluffy flavored with a touch of almond extract and the fresh fruit with no added sugar.
This cake is not only perfect for our Country's birthday but it was perfect for celebrating Kirsten and Roz's birthdays too.
I think we have a new family favorite from now on. This tender, delicious cake can be wrapped around any of your favorite fillings. I'm thinking perhaps a chocolate cream would be perfect.
Let's take a look at what the others are sharing to celebrate this 4th of July.
- American Pride Cookies by Jolene's Recipe Journal
- Berry Sangria Macaron by A Kitchen Hoor's Adventures
- Cherry Berry Buckle Cake by Cookaholic Wife
- Firecracker Marshmallow Pops by Family Around the Table
- Firecracker Roll by A Day in the Life on the Farm
- Patriotic Pudding Firecrackers by Daily Dish Recipes
- Patriotic Red, White, Blue Cupcakes by Girl Abroad
- Patriotic S'mores Brownies by Amy's Cooking Adventures
- Red White and Blue Burger Bites by Cindy's Recipes and Writings
- Red, White, and Blue Chia Puddings by Culinary Adventures with Camilla
- Red, White and Blue Fruit Salad by Simple and Savory
- Red, White, and Blue Popcorn by Hezzi-D's Books and Cooks
- Red, White, & Blue Ricotta Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
#July4th, #4thofJuly, #IndependenceDay, #cake, #strawberries, #blueberries, #whippedcream, #Redwhiteandblue, #holidaybaking, #holidaydesserts
Cake, Holidays, Jelly Roll, Dessert, Red White and Blue, Gluten Free
Yield: 10-12 servingsPin it
Tender almond flavored sponge cake wrapped around whipped cream studded with Strawberries and Blueberries.
prep time: 30 minscook time: 20 minstotal time: 50 mins
2 1/4 c. almond flour
1 1/2 t. baking powder
pinch of salt
9 eggs, separated
1 c. brown sugar
2 t. almond extract, divided
1 1/2 c. heavy cream
10-12 strawberries, hulled and sliced
1/2 c. blueberries
Whole strawberries and extra blueberries for decorating, if desired
Mix together the flour, baking powder and salt. Set aside.
In large bowl of stand mixer, fitted with the paddle attachment, beat the egg yolks with the brown sugar until very light and the mixture falls from the beaters in large ribbons. Stir in 1 teaspoon of the almond extract and then mix in the flour mixture. Set aside.
In small bowl of stand mixer, fitted with the whisk attachment, beat the egg whites until stiff peaks form.
Fold 1/4 of the egg whites into the cake batter until well blended. Then fold the remaining egg whites until just blended.
Turn the batter into a jelly roll pan that has been prepared by treating it with cooking spray, lining it with parchment and then treating the parchment with baking spray. Spread the batter to completely cover the pan (parchment) pushing batter into the corners.
Bake in a preheated 350* oven for 15-20 minutes, until golden brown and a skewer inserted into the center of the cake removes cleanly.
Remove from the oven and let cool completely in the pan on a wire rack.
When cake is completely cooled, turn onto a linen towel that has been sifted with powdered sugar. Remove parchment from the cake.
I large bowl of stand mixer, fitted with the whisk attachment, beat the heavy cream and 1 teaspoon of almond extract until light and fluffy. Fold in the strawberries and blueberries.
Spread the whipped cream and fruit over the cake leaving a 1" border around the edges. Using the towel to help you, roll the cake starting at the long side, into a roll. Trim the edges of the log and place onto a serving tray. Decorate with additional strawberries and blueberries, if desired.
Recipe for almond roll adapted from King Arthur Flour
Property of A Day in the Life on the Farm
Created using The Recipes Generator