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Gluten Free Chocolate Cake Roll Recipe

Gluten Free Chocolate Cake Roll Recipe

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Ingredients:

Serving

5 extra large eggs, separated
3 tbsp cocoa powder
1 cup powdered sugar , sifted
1/4 tsp salt
1 1/2 tsp vanilla , or
1 1/2 tsp almond extract

Directions:

Beat egg whites until stiff, not dry. In separate bowl, beat yolks until thick and lemon colored. Sift cocoa, sugar and salt. Gradually beat dry mixture into yolks. Add vanilla or almond extract. Fold yolk mixture into beaten egg whites.
Line jelly roll pan with Reyolds Release foil. Spray foil with PAM. Pour batter into pan.
Bake at 325 for 15 minutes.
Allow cake to cook. Spread Cool Whip or softened ice cream on cake. Use the foil to roll the cake. Peel foil from cake as you roll. Cake may then be refrigerated or frozen.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	450.25 Kcal (1885 kJ)
Calories from fat	191.56 Kcal
		% Daily Value*
Total Fat	21.28g	33%
Cholesterol	116.25mg	39%
Sodium	579.48mg	24%
Potassium	1007.19mg	21%
Total Carbs	56.55g	19%
Sugars	36.52g	146%
Dietary Fiber	0.22g	1%
Protein	8.35g	17%
Iron	0.7mg	4%
Calcium	53.1mg	5%

Amount Per 100 g
Calories	381.53 Kcal (1597 kJ)
Calories from fat	162.32 Kcal
		% Daily Value*
Total Fat	18.04g	33%
Cholesterol	98.51mg	39%
Sodium	491.03mg	24%
Potassium	853.46mg	21%
Total Carbs	47.92g	19%
Sugars	30.95g	146%
Dietary Fiber	0.19g	1%
Protein	7.08g	17%
Iron	0.6mg	4%
Calcium	45mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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