Lemon Marmalade Cream Sponge Cake Roll-Gluten Free

There's always a reason for cake.

Tea time, a book group meeting, brunch with your family, heck just because.

But for us gluten free folk, it isn't as easy as stopping at the local bakery to pick up a wonderful treat.

Luckily, this variation of a classic sponge cake bakes up in a short 6 minutes, and you can cool and fill it within 25 minutes.
So the next time a friend calls to say that they are popping by, stir up this quick cake and listen to the ooohs and ahhs.

Lemon Marmalade filled sponge cake without cream, perfect for the dairy free.

I sift confectionery sugar on a dry flat weave tea towel( not terry cloth), then turn the cake out onto the towel.

Roll the cake (on the long side) with the cloth as a buffer between each turn/layer. Let it rest for a minute or threw then unroll and and let rest for a bit before you spread with lemon Marmalade and whipped cream Re-roll. This seems to help keep the roll from tearing so easily

I I started out making this quick lemon marmalade sponge without the whipped cream.  It was terrific but a bit thin looking.  So adding in the fluff of whipped cream made the roll nice and full.

Lemon Marmalade Cream Sponge Cake Roll-Gluten Free

By Dr. Jean Layton
January 13, 2016
Lemon Marmalade and whipped cream filled Gluten free Sponge cake makes a light dessert and soooo easy!
Prep time: 5 min
Cook time 10 min
Total time: 15min
Yield: 12 Servings
Equipment Jellyroll pan, parchment paper, sifter
Ingredients:
¼ cup confectioners' sugar
3 eggs
1 cup (206 grams) sugar
1 cup (142 grams) gluten free white flour mix
1 tablespoon (10 grams) gluten free whole grain flour mix
1 teaspoon (6 grams) cream of tartar
1/2 teaspoon (3 grams) baking soda
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups American version lemon marmalade or British version lemon marmalade or substitute orange marmalade if you don't have lemon. 
2 cups whipped cream (or can of whipped cream)

Directions:

1. Preheat oven to 375°F. Place a piece of parchment paper on the 11 x15 baking/jellyroll pan. Spray with spray oil.

2. Prepare tea towel for rolling by laying out on a cutting board and heavily sifting confectioners sugar atop.

3. Whip eggs, sugar, vanilla until light.

4. Mix in dry ingredients.

5. Pour thin batter unto sheet, smoothing into the corners

6. Bake until sponge is golden and springs to the touch, approximately 6 minutes

7. Turn out onto the prepared tea towel, sprinkle with confectionary sugar. Using the cloth as an aid, roll up the cake into a roll. Let rest for 3 minutes

8. Unroll cake. Spread with evenly with lemon marmalade, leaving a one inch strip without marmalade

9. Pipe whipped cream over lemon marmalade.

10. Re-roll the cake

11. Place on platter. Sprinkle with confectioner sugar. Serve within an hour or place in refrigerator.