Neekta's Vanilla Cherry Cake Rolette Recipe!

Neekta's Vanilla Cherry Cake Rolette Recipe

Hey there, fellow treat enthusiasts! Neekta here from Baking with Neekta, bringing you a delightful and totally allergen-friendly recipe that's bound to make your taste buds dance – my Vanilla Cherry Cake Roll, or as I like to call it, Rolette!

Let's dive into the magic that happens in my gluten-free, dairy-free, and nut-free kitchen:

Ingredients:

For the Cake:

• 7 eggs (whites and yolks separated)

• ¾ cups golden cane sugar

• ½ tsp vanilla extract

• Pinch salt

• ⅓ cup and ½ of a ⅓ cup white rice flour

• ½ of a ⅓ cup arrowroot starch

For the Cream:

• 1 can of coconut whipping cream

• ½ cup powdered sugar

• ½ tsp vanilla extract

• (Sliced and de-seeded fresh or compote cherries for filling)

Instructions:

1. First things first, grease and line your trusty cookie sheet "cake pan."

2. In a medium bowl, combine egg yolks, ½ cup cane sugar, vanilla, and a pinch of salt. With your electric hand mixer, whip it up until it's fluffy and pale.

3. Mix in the white rice flour and arrowroot starch until everything is beautifully incorporated. Don't forget to scrape down the bowl; we want every bit of that deliciousness!

4. Now, over to the stand mixer! Whip those egg whites until they're frothy, then gradually drizzle in the ¼ cup of cane sugar. Keep whipping until soft peaks form – think luscious and fluffy clouds!

5. Gently fold those heavenly egg whites into the yolk mixture. Pour and smooth this delightful concoction onto your prepared baking sheet. This part is seriously the best – trust me!

6. Bake it all up at 350 degrees F for 20 minutes. Here's a heads up: once it's out of the oven, be ready with a powdered sugar-covered towel. Immediately flip the warm cake onto the towel, roll it up, and pop it in the fridge to chill and take on that perfect log shape.

7. While your cake baby is cooling, let's whip up the cream! In a bowl, combine coconut whipping cream, powdered sugar, and vanilla extract. Chill it in the fridge alongside the cake.

8. Once both cake and cream are chilled and ready, it's time for the grand assembly! Unwrap the cake, fill it with the dreamy cream and your cherry filling, then roll it up tightly into a log. Feel free to get creative – top it with powdered sugar, rosemary, extra cream, or whatever your heart desires!

9. Cut it up, savor the moment, and let the joy of a delicious, allergy-friendly treat wash over you.

ENJOY, my lovely foodies! And don't forget to check out the magic happening on my YouTube channel, Baking with Neekta, where I guide you through this recipe step by step. Happy baking! 🍰✨