Vanilla Strawberry Roll

Vanilla Strawberry Roll

Growing up there was always a jelly roll at my house or at a party. I loved it and missed eating it. I created this recipe to bring back my fondest memoires but also to enjoy the roll without sacrificing the taste of it.

You can use a jar of no sugar jam or jelly but I made my own. Here is my version of the strawberry filling for the jelly roll.

Strawberry Jam Filling

1 package fresh strawberry
1/2 cup sugar substitute
3 tsp lemon juice
1 tsp vanilla
1 tsp gelatin powder or agar agar to thicken it

Here are 3 versions of cream that I have here to use for the jelly roll. I used the keto whip version for mine.


Keto Whip
1 cup heavy cream
1/3 cup substitute sugar
1 tsp vanilla


Dairy Free Whip
1 can coconut milk
2 tbsp confectionery sugar substitute
1 tsp vanilla


Dairy Free Whip (no coconut)
1/2 cup aquafaba (liquid from 1 can of chickpeas)
1/8 teaspoon cream of tartar
1/2-3/4 cup powdered sugar
1 teaspoon pure vanilla extract

Vanilla Strawberry Roll

Recipe by Lucy ChesnaCuisine: Desserts
Servings

15

servings
Prep time

30

minutes
Cooking time

25

minutes
Calories

77

kcal
Total time

40

minutes

Ingredients

  • 3/4 cups gluten flour

  • 1/4 cup almond flour

  • 1/4 tsp xanthan gum

  • 1/4 cup sugar substitute

  • 4 eggs

  • 2 tsp vanilla

  • 1/4 cup almond milk

  • Strawberry Jam Filling
  • 1 package fresh strawberry

  • 1/2 cup sugar substitute

  • 3 tsp lemon juice

  • 1 tsp vanilla

  • 1 tsp gelatin powder or agar agar to thicken it

  • Keto Whip Cream
  • 1 cup heavy cream

  • 1/3 cup substitute sugar

  • 1 tsp vanilla

Directions

  • Preheat oven 350
  • In a bowl, blend eggs till its start thickening then add sugar, vanilla extract and almond milk
  • In a small bowl put all the dry ingredients and mix well
  • Slowly add the dry ingredients to the wet with a spatula; mix well
  • Add parchment paper to 9×13 pan and spray well. Add mixture and spread evenly in the pan.
  • Bake 8 to 10 minutes
  • Filling
  • Cut up the strawberries and wash them
  • In a sauce pan, add the strawberries, sugar and extract; stir frequently in medium heat. Add the gelatin when sugar is completely melted. After that on low hear keep stirring till it thicken and is boiling. Set aside to cool off
  • When the cakes comes out
  • When the cake comes out, grab a kitchen towel and add a light dusting of powered sugar to the towel. Flip the cake down and remove the parchment paper.
  • Remove from the oven, and immediately turn out onto the prepared towel. Working quickly, carefully rolling up. Use the damp tea towel to help roll as it will stop cracks forming!
  • Leave to cool for a further 10-15 minutes before very gently unrolling and spreading whip and then the jam. Remember to leave a 2cm gap from the edge so the jam doesn’t spill out when you roll it back up. Add more whip on top and jam or use it on the side.

Leave a Reply

Back To Top