Gluten Free Red Velvet Roll Cake

Ingredients:

For the Cake:
• 4 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons buttermilk
• 1 tablespoon neutral-flavored oil (I use light olive oil)
• 1 tablespoon red gluten free food coloring [McCormick's liquid] (or 1 teaspoon gel food coloring [AmeriColor])
• 1 teaspoon white distilled vinegar
• 1 teaspoon pure/gluten free vanilla extract
• 3/4 cup + 2 tablespoons Carla's Gluten Free All-Purpose Flour Blend
• 1/4 cup gluten free cocoa powder (Hershey's or Ghirardelli)
• 1 teaspoon gluten free baking powder (Rumford's or Featherweight for corn free)
• 1/4 teaspoon salt
For the Cream Cheese Filling
• 1 package (8 ounces) gluten free cream cheese [Philadelphia], softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon pure/gluten free vanilla extract
• 1 cup confectioners' sugar
• 5 ounces white gluten free baking chocolate, melted
• Additional confectioners' sugar, optional

Instructions:

To Make the Cake:
1. Preheat the oven to 350°F. Oil a jelly roll pan, 15x10x1-inch (or 13x9.5x1* if that's all you have), line the bottom with parchment paper, allowing overhang over the sides; then oil the paper.
2. In the bowl of your electric mixer, fitted with the whisk/balloon attachment, whip the eggs on high speed while gradually adding the sugar. Mix until the mixture thickens to the ribbon stage** and turns bright yellow.
3. Add buttermilk, oil, food coloring, vinegar, and vanilla. Mix to combine.
4. In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
5. Add the dry mixture to the egg mixture and beat on high speed until thoroughly combined.
6. Scoop the batter into the prepared pan and evenly distribute.
7. Bake on the center shelf of your oven for 12-15 minutes or until the top springs back when lightly touched.
8. Remove from oven and transfer to a wire rack to cool in the pan for 5 minutes.
9. Dust a tea towel with powder sugar. Invert the cake onto the tea towel. Remove and discard the parchment paper.
10. Beginning from the shortest end of the cake, roll it up in the towel. Place on wire rack to cool completely.
To Make the Cream Cheese Filling:
11. In the bowl of your electric mixer, beat together the cream cheese and butter.
12. Add the vanilla and beat to combine.
13. A little at a time, add the confectioners’ sugar and melted white chocolate. Beat until creamy.
14. Once the cake is completely cool, spread a thick layer of filling over cake. Avoid getting any filling on the outside edges to about 1/2 inch.
15. Re-roll the cake and transfer to a serving platter. Dust with additional confectioners' sugar, if desired.
16. Cover and refrigerate for at least 4 hours or overnight. (Sponge cake is best when it can absorb moisture.)

Tips

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