This Red, White, and Blueberry Cake Roll is a fabulous red, white and blue dessert from gluten-free baking superstar Kyra Bussanich. It's sure to be the fabulous finale to your Memorial Day or 4th of July celebration.
Recipe and article courtesy of Kyra Bussanich, 4x Cupcake Wars Winner, get Kyra’s Cookbook Sweet Cravings, here.
Creating the Red, White & Blue Cake Roll:
For 5 year old me, the fun in the 4th of July wasn’t the fireworks (too loud). Nor was it the hot summer sun (our sprinkler was adequate at best). No, the fun for me was in eating all the red, white and blue desserts!
This cake roll (or roulade, in French) is super simple, and still captures the fun and whimsy that 5-year-old me would look for at the picnic table.
The magic is really in letting the assembled roll chill in the fridge. This lets the vanilla flavor become more pronounced. It also makes it easier to cut the cake.
When Stephanie Kralevich, from KPTV’s “More Good Day Oregon”, asked me to come up with a recipe suitable for the 4th of July, I knew that this would be perfect. We had a blast making (and then eating) this Red, White, and Blueberry Cake Roll! Luckily, it’s super simple to make another!
Slicing and serving:
This cake slices best if it has been refrigerated for at least 1 hour - 2 hours is better. The great news is, that also improves the flavor in the whipped cream filling, allowing the vanilla and cream to really meld together. The cake can be made, assembled and refrigerated up to 1 day ahead.
Pull the cake out of the fridge just before serving so it is still cold, and dust it with powdered sugar if desired. Then slice and serve your red, white and blue dessert immediately!
To make a fabulous Dairy-Free version of this cake, fill it with fluffy Gluten-Free, Dairy-Free, Corn Free Frosting instead of whipped cream. It's equally delicious!
Red, White and Blueberry Cake Roll
- jelly roll pan
for the cake:
- 4 eggs
- ⅔ cup sugar
- 1 tablespoon vanilla bean paste
- 1 tablespoon red food coloring optional
- 1 cup your favorite gluten-free flour blend OR ⅓ cup tapioca starch ⅓ cup potato starch and ⅓ cup rice flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum if your mix doesn't already contain it, or gum-free baking binder
for the whipped cream filling:
- 1 ½ cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoons vanilla bean paste
- 2 cups blueberries rinsed
To make the Cake:
- Preheat the oven to 425 degrees.
- Spray a jelly roll pan with pan spray and line with parchment paper. Spray the parchment with pan spray and sprinkle 2-3 tablespoons of sugar over the parchment. Set the pan aside.
- Whip the eggs on high speed until they are super light and fluffy, and what drips from the beaters holds its shape for 3 seconds. This is called the ribbon stage.
- While the beaters are going, slowly add the sugar in a small stream.
- Turn the mixer speed to low and add in the flour in three additions. Add the baking powder, salt, and xanthan gum.
- Pour into prepared pan. Using a small offset spatula, gently rock the batter to the edges of the pan so that it's spread evenly to the corners. Be careful not to overwork the batter! The more gently you handle it, the more air bubbles you'll keep and the lighter and fluffier the cake will remain.
- Bake for 7-8 minutes until a toothpick inserted in the center comes out clean.
- Lay a large tea towel on a large, flat surface. Sometimes I double up the towels. Spread a piece of parchment over the towel.
- When the cake is finished baking, gently run a palette knife or baby offset spatula around the edges to release it from the pan.
- Sprinkle the top of the cake with a little bit of sugar to prevent it from sticking to the tea towel.
- Invert the cake over the parchment-lined tea towel. Remove the parchment that you baked the cake on, and immediately roll the cake width-wise so it remains as long as possible.
- Let the cake cool completely.
To make the Whipped Cream Filling:
- Add the heavy whipping cream, powdered sugar, and vanilla bean paste, and whip until medium peaks form.
To put it all together:
- When the cake is completely cool, gently unroll the tea towel and peel off the parchment paper.
- Spread the whipped cream evenly over the top of the cake. Be gentle, so as to not rip the cake.
- Starting with the part of the cake that is the most tightly rolled, spread the blueberries over the whipped cream. Concentrate them toward the part that will be the center of the roll.
- Re-roll the cake (use the parchment to help, if needed, but be sure to peel it away from the cake).
- Transfer the cake to a large platter and refrigerate until you're ready to serve it (at least 1 hour).
Photos: Meg van der Kruik - if you love berry desserts, check out her Black & Blue Cobbler
Frequently Asked Questions about this Red, White and Blue Dessert + Gluten-Free Cake Roll:
A jelly roll pan is a baking sheet that is about 15 x 10 inches - so it's smaller than a half sheet pan. A jelly roll has sides that are at least 1 inch high to accommodate batters. This one is sturdy and does the job well.
The closest pan to a jelly roll would be a 9 x 13, although cakes may be slightly thicker so baking tiem may need to be adjusted slightly. While a 9 x 13 would be fine for bar or cookie recipes in place of a jelly roll, it may be tougher to roll cakes meant for a jelly roll pan.
Many berry cakes are red, white and blue desserts or can be made that way. In addition to this Red, White and Blueberry Roulade, this Berry Buttermilk Cake is a patriotic favorite.
A rolled cake is called roulade in French, or sometimes a Swiss Roll.
To achieve a cake roll that doesn't crack or break, roll the cake with a tea towel and parchment paper while it is still warm.
Let Us Know What You Think