Amy Fothergill

Gluten Free Chocolate Genoise Cake Recipe

by Amy Fothergill on December 29th, 2009


Fothergill_Amy_SF_CA

Often times, when baking gluten free items, a small substitution is needed. However, if you don’t bake a lot, some recipes can be a bit complex. It’s best to follow a good recipe and make sure to make it once before you decide to make it for a big party.

genoise_cakeChocolate genoise cake can be used to make any type of jelly roll cake but it’s especially popular around the holidays to make a yule log. Creating a gluten free version requires only a few changes. Always make sure the other ingredients are gluten free like the cocoa. For the best flavor, use a local cocoa powder like Ghirardelli. It gives the cake a great flavor.

The cake has a number of steps. It is important to follow these:

Sift dry ingredients
Clarify the butter
Whisk eggs over hot water
Whip eggs until light, fluffy and the batter “ribbons”
Fold in dry ingredients and butter
Bake but don’t overbake
Remove immediately and roll into a towel until cooled and ready to fill

Gluten Free Chocolate Genoise Cake

1/2 cup unsweetened cocoa, plus extra for dusting
1/3 c + 1 tablespoon gluten-free flour blend
1/4 teaspoon xanthan gum
6 large eggs at room temperature
2/3 cup organic sugar
Pinch salt
2 tsp vanilla
6 tablespoons clarified unsalted butter or margarine (melted, white foam removed and cooled slightly)

1. Preheat oven to 350ºF. Lightly grease a 9×13-inch jelly roll pan and line with parchment paper or grease with butter then dust with cocoa.
2. Sift cocoa, flour and xanthan gum in a small bowl.
3. Make sure eggs are at room temperature.
4. Bring a pot of water to a simmer. Place a mixing bowl over hot water. Make sure the bowl is not touching the water.
5. Crack eggs into the war0 mixing bowl. Whisk in sugar and salt. Continue whisking egg mixture vigorously until it feels warm. Remove from heat.
6. Use a stand mixer fitted with a whisk to beat egg mixture on high until it begins to thicken and ribbon. Lower speed to medium and add vanilla. Continue to beat on high for 2-3 more minutes.
7. Sift a third of cocoa mixture over egg mixture and fold in. Repeat. With the last addition of the flour, also fold in the clarified butter.
8. Very gently, pour batter into pan and smooth top with an offset spatula.
9. Bake genoise in middle of oven for 15 to 20 minutes or until cake is firm to the touch and pulls away slightly from side of pan.
10. If using for a layered cake, allow to cool in the pan on a wire rack.
11. If using for a rolled cake, spread a clean kitchen towel on the counter and dust with cocoa. Invert baked genoise onto towel. Trim edges. Loosely roll cake up in towel. Place this on a rack to cool.

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“Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Website: http://www.amythefamilychef.com
Blog: http://thefamilychef.blogspot.com (a food blog which is a blend of gluten free and regular recipes)
Email: amy@amythefamilychef.com
Gluten-free recipes: http://www.examiner.com/x-13910-SF-GlutenFree-Food-Examiner


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