Gluten Free Lemon Roll Cake Recipe with Almond Flour
They say you should make lemonade when life gives you lemons, but in my world, we use lemons (including the zest) to bake cake. To be more specific, a really delicious, soft, and airy roll cake :) Made with eggs, sugar, heavy cream, and a mix of cornstarch and almond flour, this delightful lemon Swiss roll is surprisingly delicate and fluffy, and very much gluten free.
Ingredients
For the Cake:
- 5 large egg whites room temperature, (190g)
- ¼ cup sugar (50g)
- ½ tsp cream of tartar (this is an optional ingredient that helps speed up egg whipping. Read note*)
- 5 large egg yolks (73g)
- 2 Tbsp sugar (25g)
- 1 tsp lemon extract
- ⅓ cup heavy cream heated in the microwave for 40 seconds (75g)
- ¼ cup cornstarch sifted (34g)
- ½ cup almond flour sifted (50g)
- 1 Tbsp lemon zest , from about 1 medium lemon
For the Filling:
- 1 ⅔ cups heavy cream cold (397g)
- ¼ to ⅓ cup sugar of choice adjust to taste (50g-67g)**
- 1-2 tsp lemon extract adjust to taste
Instructions
Preheat the Oven:
- Preheat your oven to 340°F (170°C). Line a 13x18-inch (33x46 cm) sheet pan with parchment paper. Make sure the parchment paper extends slightly over the edges.
Prepare the Meringue:
- In the bowl of a stand mixer, add the room temperature egg whites. Add cream of tartar if desired.
- Using the whisk attachment, start whipping the egg whites at low speed, gradually increasing to high as they become frothy.
- While whipping, gradually add the ¼ cup of sugar, until stiff peaks form. This should take a few minutes. The meringue should be glossy and hold its shape.
Prepare the Egg Yolk Mixture:
- In a separate 5 quart mixing bowl, add the egg yolks and the remaining 2 tablespoons of sugar.
- Using a hand blender, whip the egg yolks and sugar together until they become pale and slightly thickened. This usually takes a few minutes of blending.
- Add in the lemon extract
- In a microwave safe bowl, heat the heavy cream in the microwave for 40 seconds until it only just starts to boil.
- Stirring constantly, pour the hot cream into the egg yolk mixture a little at a time. Be sure to stir constantly to ensure that the hot cream does not cook the eggs.
- Sift the cornstarch and almond flour over the egg yolk mixture and use the hand blender to blend them in until well combined.
- Mix in the lemon zest
Combine the Meringue and Egg Yolk Mixture:
- Gently fold the whipped egg yolk mixture into the meringue using a wide spatula. Be gentle to maintain the airiness and not deflate the batter.
Bake the Cake:
- Pour the cake batter onto the prepared baking sheet. Use a spatula to spread it evenly into the corners.
- Bake in the preheated oven for about 17-20 minutes, or until the cake is set and lightly golden on top. Allow the cake to cool completely.
Prepare the Filling:
- In a clean 3 quart mixing bowl, combine the heavy cream and sugar of choice (read notes** for substitutes)
- Adjust the sugar quantity for the cream filling according to your preference for sweetness. Start with ¼ cup and taste, then add more if needed.
- Also add the lemon extract, start with 1 tsp and add more if desired.
- Whip the cream until it reaches stiff peaks. Set aside.
Flip the Cake:
- Line another sheet pan or large cutting board lined with parchment paper.
- Place the second pan upside down on top of the cake, then flip both pans together.
- Carefully remove the original parchment paper from the cake.
Assemble the Cake:
- Spread a generous layer of the sweetened whipped cream evenly over the entire surface of the cake.
- Carefully roll the cake into a cylinder shape
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld.
- Decorate top with sliced lemons and more qhipped cream
- Slice, serve, and enjoy! Recipe yields approximately 10-12 servings.
How to Store:
- The cake should be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container to prevent moisture loss and absorption of odors from the fridge.
- For longer storage, wrap the cake in several layers of plastic wrap or aluminum foil to prevent freezer burn. You can also cut it into individual slices before wrapping. Place the wrapped cake in a resealable freezer bag or an airtight container. When ready to eat, thaw the cake in the refrigerator overnight.
- Always store any fillings or toppings separately, especially if they contain dairy or fresh fruit, and apply them just before serving or after thawing the cake.
Video
Notes
*adding the cream of tartar is optional, but adding it helps promote fluffier whipped egg whites and expedites the whipping process
**For the whipped cream filling, you're welcome to use sugar-free substitutes such as granulated monk fruit sweetener or stevia powder for a lower sugar, lower carb cake. I personally found using a 1:1 ratio of regular sugar and monk fruit sweetener produced a sweet filling that doesn't taste too artificial. Please DO NOT use sugar-free substitutes in the cake batter since the cake may not rise properly.
Nutrition
Calories: 226kcalCarbohydrates: 12gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 121mgSodium: 37mgPotassium: 89mgFiber: 1gSugar: 8gVitamin A: 685IUVitamin C: 1mgVitamin D: 1µgCalcium: 47mgIron: 0.4mgZinc: 0.3mg***Net Carbs: 11g
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!