Gluten-free Cloudy Cake Roll

This cake roll is as soft as a cloud! Made of countless fine, even bubbles, like a delicate foam. Cake rolls aren’t easy to make even under normal circumstances: if you’ve tried before, you’ll know the roll can crack when you roll it up, or the cake can puff up in the oven and then collapse flat afterward. Going gluten-free adds a whole new layer of challenges: how do you give the yolk batter enough structure? How do you keep the baked cake soft and pliable, so it doesn’t dry out or turn stiff even after chilling? It takes the right blend of gluten-free flours, partially gelatinizing the right portion of starches in the right ratio, and a solid understanding of how chiffon-style cakes work.

It’s incredible! It melts on your tongue like ice cream. I’d recommend not whipping the cream too stiff, leaving it slightly loose and flowing pairs much better with the softness of the cake. Give it a try and let me know how it goes!