Jelly Roll

¼ cup powdered sugar

60 grams rice flour

20 grams potato starch

18 grams cornstarch

10 grams tapioca starch

¼ teaspoon salt

4 eggs, separated

150 grams sugar

1 teaspoon almond extract

½ teaspoon cream of tartar

9 ounces raspberry jam

Preheat oven to 350 degrees. Line a 13” x 9” pan with parchment paper, making sure that some of the parchment paper drapes over the long sides of the pan. Spray with nonstick spray and dust with powdered sugar. Set the pan aside.

Stir together the rice flour, potato starch, cornstarch, potato starch, and salt, and set aside.

Beat the egg yolks and 100 grams of sugar until it reaches ribbon stage. Stir the flour blend into the egg mixture. Stir in the almond extract, and set aside.

Combine the egg whites and cream of tartar. Beat until soft peaks form. Add the sugar and continue beating until stiff peaks form.

Add the egg yolk mixture to the egg whites, and stir until well combine. Pour into the prepared pan.

Bake for 30 minutes until golden brown.

After the cake has baked and as soon as it is cool enough to handle, peel off the crust that forms on the top. (This is the baker’s reward!) Spoon the raspberry jam over the cake and smooth into a thin layer.

Using the parchment paper, roll the cake along the long side.

Refrigerate for 4 hours or more to let the cake set up.