Friday, January 30, 2015
Abby was craving a cinnamon roll. Couple problems with that. Cinnamon is out. Yeast is out. Butter is out. We have done biscuit style cinnamon rolls but those tend to get tough if you don't eat them straight out of the oven.
Jelly Roll cake is tender and easy to make, a perfect vessel for making replacement cinnamon rolls.
We do have our fake margarine but we also had a couple jars of sweetened condensed coconut milk in the fridge.
I opted for the sweetened condensed milk. Worked well!
Jelly Roll :
3/4 C. sugar(organic cane domino's)
1/4 C. water(crystal geyser)
1 tsp. vanilla(homemade)
1 cup gluten free all Purpose flour
1 tsp baking powder(homemade)
1/4 tsp.salt(pink himalayan)
Preheat oven to 375 degrees and line a 10x15 Jelly Roll pan with parchment paper.
Beat eggs until they are yellow and fluffy. Add sugar, then water and vanilla. And the rest of the dry ingredients and mix well. Pour onto a parchment lined 10" x 15" pan. Bake until the cake springs back, approximately 10-12 minutes.
While still hot, roll cake up ( short side ) and allow to cool for 10-15 minutes while rolled. Pick your filling (raspberry jam and marshmallow frosting this time). Gently unroll cake and spread with filling. Roll back up. Allow to cool or place in fridge. Sift corn-free powdered sugar across the jelly roll before serving.
1 cup homemade sweetened condensed coconut milk
1/4 cup crushed roasted chickpeas(homemade, store bought are corny)
1/4 cup flaked coconut(tropical traditions)
1/4 cup diced figs(soak in hot water and vanilla extra for more tender bites first)
1 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon cloves.
Mix it altogether and spread on jelly roll cake. Roll up and chill.