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The July 2007 Recipe of the Month Gluten Free Chocolate Cherry Roll Cake Here's a cake for anytime and you can alter the filling as you please. The cake goes together incredibly fast, and adapts well. We thank Marion Smith-Battle for this festive recipe.
Ingredients 5 eggs 1 cup sugar 4 Tablespoons cocoa powder 1 cup whipping cream (1/2 pint container), chilled 1/4 teaspoon almond extract 1/2 cup maraschino cherries, chopped fine 1 Tablespoon liquid from the cherry jar 1 additional Tablespoon sugar Directions Preheat oven to 350 degrees Fahrenheit. Grease and dust (or use parchment paper) a 12" x 20" x 1/2" cookie sheet/jellyroll pan. In a large bowl, whip the egg whites until peaks are firm but not stiff. Set aside only briefly. In a separate bowl, froth the egg yolks, then add the cocoa powder and the sugar. Mix very well, to get volume, but do not overmix. Carefully add the chocolate mixture to the egg whites, mixing and folding gently to incorporate, but do not deflate the egg whites too much. Bake at 350 degrees Fahrenheit for 20 minutes. Remove and cool. It's basically a flat soufflé, so it will fall. This is normal. Turn the cake over onto a clean dishtowel (or additional clean parchment paper) and carefully remove the pan (and baked parchment paper). Cover with a moist towel until cooled. Or replace the pan over the top of the cake to keep it moist while you prepare the filling. Whip the cream with the almond extract and the cherry liquid. Add the sugar. Stir in the chopped cherries. Spread the whipped cream mixture over the cooled cake, just to edges, and roll gently. Place on serving platter. Dust with powdered sugar if desired. Refrigerate for easier slicing. Slice into fairly thin (less than 1-inch wide) slices, and serve. (Note: This cake is delicate, as it has no flour, so it is probably best to fill it with any variety of soft fillings, but not ice cream. -Ed.) Enjoy!