Posted by Bryna Bear aka Gluten Free Baking Bear
To make a vegan version I could have easily replaced the whipped cream with coconut whipped cream, but making a cake that relies on whipped egg whites to get its’ proper texture was the part I could not figure out. Maybe tofu whipped?...but not now that my daughter-in-law is allergic to soy....help! Making the recipe GF was easy though.
The texture of the cake is great, moist and springy like what I remember the original recipe was. No GF changes were necessary with the filling or glaze. The recipe was a Hershey’s one that I found in a magazine (1984). I really like Hershey cake recipes. They come out a deep dark chocolate if you use Hershey’s cocoa and I like their texture too. I actually used Trader Joe’s brand this time and this cocoa is not as dark and needs sifting before you use it (and is less expensive). The cakes taste just as good, but I prefer the darker chocolate look.
GLUTEN FREE CHOCOLATE MINT CAKE ROLL
|1 tsp.||Vanilla Extract|
|1/3 cup||Cocoa Powder (unsweetened)|
|1/4 cup||Sorghum Flour|
|3 Tbs.||Tapioca Flour|
|1 Tbs.||Chickpea Flour|
|1/2 tsp.||Xanthan Gum|
|1/2 tsp.||Baking Powder|
|1/4 tsp.||Baking Soda|
|1/8 tsp.||Sea Salt|
|1 cup||Heavy Whipping Cream|
|1/4 cup||Confectioner’s Sugar (I used 2 Tbs. as half the amount of sugar was perfect for my taste. You can adjust the sweetness to your taste.)|
|1/2 tsp.||Mint Extract (or 1/4 cup finely crushed peppermint candy)|
|Few Drops||Red Food Coloring (optional)|
|2 Tbs.||Butter (unsalted)|
|1 cup||Confectioner’s Sugar (I used 3/4 cup)|
|1/2 tsp.||Vanilla Extract|
Preheat the oven to 375 degrees. Prepare a 15-1/2 x 10-1/2 x 1-inch jelly roll pan by lining it with aluminum foil. Grease the foil well. Prepare a clean smooth dishtowel by dusting it well with confectioner’s sugar. You will need this right after the cake is done baking.
Separate eggs. Whip the egg whites until foamy and gradually add 1/2 cup of sugar. Continue beating until stiff peaks form. Set aside.
Beat the egg yolks and vanilla on high speed for 3 minutes using a stand mixer or an electric hand mixer. Add 1/3 cup of sugar and beat 2 more minutes.
In a separate bowl combine the cocoa, flours, baking soda and powder, salt and xanthan gum. Mix together until well combined.
Combine 1/3 of the flour mixture with the egg yolk mixture, alternating with 1/3 of the water. Continue combing the dry ingredients alternating with the wet ingredients until they are all mixed in.
|Just starting to fold the chocolate mixture into the whipped egg whites.|
|What the batter looks like after the chocolate mixture is completely folded into the egg whites.|
|The batter spread out in the foil-lined jelly roll pan.|
|Hot cake inverted onto the dishcloth sprinkled with confectioner's sugar.|
Starting to peel off the foil while the cake is still hot.
|Rolling up the hot cake in the dish towel.|
|The hot cake cooling on a piece of foil on a rack.|
|Completely cooled cake unrolled.|
|Cake with whipped cream filling spread evenly over it.|
|Cake rolled up. The edges are never even. You can trim each side if you like.|
|Chocolate glaze getting thick on the stove.|
|Slightly cooled chocolate with confectioner's sugar added.|
Pour the glaze over the cake. You can leave it as is with the dripping look or you can use a small spatula to spread the glaze evenly over the entire cake. Some people like to leave the ends unfrosted. Do whatever you prefer.
|Glazed cake roll with the wax paper removed. |
The glaze has not yet set.