Delicious Strawberry and Whipped Cream Cake Roll - Gluten-Free - Paleo

March 15, 2019

 

Strawberries and Whipped Cream Cake Roll 

Serve: 8 slices

 

Time Preparing: 15-20 minutes (dough)

Total Time Preparing: 50-60 minutes 

 

Ingredients (for dough)

- 8 pasture-raised eggs, separate yolks and the egg whites

- 3 tablespoons coconut sugar

- 2 tablespoons almond flour

- 1 tablespoon potato flour

- 1 tablespoon rice flour

 

Ingredients (for filling)

- 2 cups organic strawberries, cut into small pieces

- 1-pint pasture-raised heavy whipping cream

- 2 tablespoons raw honey

 

Preparation

Step 1 (whipped cream)

Important tips to do 30 minutes before preparing whipped cream:

1 - Place your mixing bowl and whisk in the freezer for 30 minutes prior to the whipped cream preparation 

2 – Make sure that the heavy whipping cream is also in the refrigerator until the time when you are going to use it

(these two tips are extremely necessary in order to guarantee a good consistency of the whipped cream)

 

Remove the mixing bowl and the whisk from the freezer

Pour heavy whipping cream and honey into the cold bowl 

Beat on medium to high speed until light and thick enough consistency to spread is formed, about 2-3 minutes, reserve

(do not overbeat and sooner it is in a desired consistency, stop beating)

 

Step 2

Preheat the oven to 350 degrees Fahrenheit

 

Step 3

To make easier to remove the dough from the baking pan, do the following:

Lightly grease a large rectangular shaped baking sheet pan with coconut fat

Line parchment paper on the bottom of the greased baking pan

Lightly grease the top of the parchment paper with coconut fat, reserve

 

Step 3

In a small bowl combine the almond, potato and rice flour, stir, reserve

 

Step 4 (dough)

In a medium bowl add the egg whites

Using an electric mixer, beat the egg whites until stiff peaks form, 2-3 minutes

Gradually add egg yolks, one at a time, beat until well combined, 2-3 minutes

Add coconut sugar, beat until well combined, 2-3 minutes

Gradually add the flours (third step), beat until batter is smooth and blended 

Pour and gently spread batter into the greased baking pan  

Bake for 8-10 minutes, or until a toothpick inserted in center comes out clean


Step 6 (filling)

Carefully, remove cake from the oven

Immediately invert the cake onto a humid tea towel with parchment paper facing up

Remove the parchment paper carefully so that the dough does not break
Spread half of the whipped cream evenly all over the cake

Add a strawberry layer 

Carefully roll up the cake with the help of the tea towel to not break

Transfer cake roll to a serving plate 

Spread the remaining whipped cream over the cake roll and decorate with strawberries or, as you want

Cool to serve

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