Berry Cake Roll
We didn't have a Buche de Noel for Christmas dinner last year (we tried Tiramisu instead), and I sensed that our grandsons were a bit disappointed. I prefer something other than chocolate for our Easter dinner dessert, but I'm hoping this Berry Cake Roll will be a nice spring-time combination of cream and cake and tradition. Berry Cake Roll 5 large eggs, separated 1/4 cup white sugar 1/4 cup powdered sugar 1 teaspoon vanilla 1 1/2 tablespoons canola oil 1 cup gluten-free flour (regular all-purpose or cake flour should also work) 1/2 teaspoon salt Cream Cheese Filling (see below) Berries Beat the egg whites with the white sugar until stiff; set aside. Beat the egg yolks with the powdered sugar until super light and fluffy (several minutes); gently stir in the vanilla and oil. Sift the flour and salt together and combine with the egg yolk mixture. Carefully fold the egg whites, 1/3 at a time, into the mixture. Spread batter on parchment-lined jelly roll pan (15x10x1"). B
