Chocolate Jelly Roll Recipe

You will need a jelly roll pan to cook this cake. If you do not have one of these, I have found some on Amazon.com and added links to the right hand side of this page for your convenience.

Ready? Let's get started.

Sift together in a bowl...

• 1/4 cup gluten free cocoa powder
• 1/4 cup brown rice flour
• 1/3 cup fine castor sugar
• 2 teaspoons GF baking powder
• 1/2 tsp salt

Separate 3 eggs, then in a separate bowl, beat together...

• 1/4 cup sunflower oil
• 1/4 cup water
• 3 egg yolks

...and fold into the dry ingredients.

If you are short on bowls you may now wish to wash up the empty one, or use a third to whisk...

• 3 egg whites
• 1/4 tsp cream of tartar

...then fold into the batter. Pour the mixture into a lined jelly roll pan and bake at 200^oC or 450oF for 8-10 minutes.

While it is cooking prepare your counter top by laying out a clean kitchen towel. Sprinkle this with sugar.

Take the cake out of the oven when cooked and turn the pan upside down on top of the towel. Carefully remove the lining paper and then spread with warmed apricot jam or butter icing.

Before the cake cools down, roll it up by pulling the towel gently over the top of it from one end.

Leave to cool before decorating.

I hope you have enjoyed making this chocolate jelly roll recipe. You will find more gluten free cakes by clicking on the links below...

Gluten Free Chocolate Cake

Gluten Free Cupcakes

Lemon and Almond flour cake

Bakewell tart