Gluten-Free Angel Food Cake Roll Filled with Cherry Pie Filling

An angel food roll is a magic trick: a cloud-light sponge that bends without breaking, spiraled around whipped cream and cherry filling. Angel food’s structure comes from egg whites, not gluten, so the GF version rolls just as forgivingly as the original.

Yield: One roll, 10 slices · Time: 1 hr + chill

Ingredients

• 9 egg whites, room temperature
• 1 tsp cream of tartar
• 1 cup (200 g) sugar, divided
• 3/4 cup (90 g) gluten-free all-purpose flour blend, sifted twice
• 1/4 tsp salt
• 1 tsp vanilla
• Powdered sugar for the towel
• 1 cup heavy cream, whipped with 2 tbsp powdered sugar
• 1 1/2 cups cherry pie filling (check label)

Directions

1. Whip the whites with cream of tartar to soft peaks; rain in half the sugar to firm, glossy peaks.
2. Fold in the remaining sugar sifted with the flour blend and salt, plus vanilla, in four gentle additions.
3. Spread into a parchment-lined 10×15 jelly roll pan; bake at 350°F (175°C) for 15–18 minutes.
4. Turn hot cake onto a powdered-sugar towel, peel the parchment, roll up in the towel, and cool rolled.
5. Unroll, spread with cream and cherry filling, re-roll, and chill 1 hour before dusting and slicing.

Pro tip: Rolling the cake hot in the towel trains the spiral — a cold first roll is how cracks happen.

Gluten-Free Notes

Naturally gluten-free ingredients can still pick up gluten in processing, so choose labeled gluten-free versions of anything packaged here. Our label-reading checker walks through the details if you’re new to this.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.