Makes 1 jelly roll

Serves 8-10

Preheat oven to 350

Line 12x17 cookie sheet with sides (jellyroll pan) with parchment sheet and grease any exposed areas with ghee or coconut oil

 

Sponge cake Ingredients:

8 eggs room temperature, separated

1/3 cup cassava, almond or other gf flour of choice

1/3 cup coconut flour

1/2 cup monk fruit sweetener (I prefer Lakanto, granulated brown) OR coconut sugar

1/2 tsp. vanilla bean powder

1/2 tsp. baking powder (I use a gluten free organic brand)

1/2 tsp. sea salt

 

Filling Ingredients:

2 cups raw (unpasteurized) organic heavy cream 

OR

2 cans full fat coconut milk, refrigerated overnight

1/2 tsp. vanilla bean powder

3 Tbsp. Grade B maple syrup

OR

4 drops liquid stevia

2 baskets ripe ORGANIC strawberries, sliced

 

To make cake:

In medium bowl:

Beat egg whites until soft peaks form

 

In separate medium bowl:

-Beat egg yolks, monkfruit sugar and vanilla bean, until pale yellow

-Sift flours and baking powder over yolk mixture and blend for 10-20 seconds

-Fold whites gently into yolk mixture 

-Pour onto prepared pan

-Bake in preheated oven until set (approximately 15-18 minutes)

-Remove from oven and allow to cool completely in pan. Approx. 1 hour

 

To prepare Filling:

In medium bowl with electric mixer or Kitchen Aid with wire whisk attachment:

 

-Whip cream (if using coconut, pour out watery liquid on top of can before whipping)

-When cream begins to form soft peaks add vanilla bean and sweetener

-Refrigerate until ready to use

 

 

To Assemble:

-Remove cake from pan, lifting from parchment. 

-Place on a flat counter surface

-Spread cream on top of cake, leaving a 1 inch border on all sides

-Place strawberry slices evenly on top of cream

-Roll cake beginning at short end, keeping parchment on cake

-Place back onto jelly roll pan and chill for at least an hour before slicing

-Slice into 1” pieces and dust with coconut flour or powdered coconut sugar for garnish