Gluten-free Jelly Roll

Recipe Description

Recipe makes six to eight servings


  • 3 eggs, separated
  • 1 whole egg
  • ¾ cup granulated sugar|sugar
  • 2 teaspoons lemon juice
  • grated rind of ½ lemon
  • ¼ cup + 1 tablespoon potato starch
  • dash of salt
  • powdered sugar|confectioner's sugar


  1. Beat the three egg yolks with the whole egg until light.
  2. Gradually add the granulated sugar|sugar, lemon juice and lemon rind; continue beating for two minutes.
  3. Sift the potato starch; gradually stir it into the egg yolk mixture.
  4. In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture.
  5. Line a greased jellyroll pan with waxed paper; grease the wax paper.
  6. Distribute the batter evenly in the pan.
  7. Preheat oven to 350 °F and bake for 35 minutes or until the cake springs back when lightly touched.
  8. Turn out the cake onto a towel that has been dusted with powdered sugar|confectioner's sugar.
  9. Remove waxed paper.
  10. Roll up the cake together with the towel.
  11. When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll.
This article uses material from the "Gluten-free Jelly Roll" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License