Gluten Free Swiss Roll Cake

INGREDIENTS

• 1/2 cup (70 g) all purpose gluten free flour (I used Better Batter)
• 1/4 teaspoon xanthan gum (omit if your blend already contains it)
• 5 tablespoons (25 g) unsweetened natural cocoa powder
• 1 tablespoon (9 g) cornstarch
• 1/4 teaspoon kosher salt
• 4 eggs (200 g, weighed out of shell) at room temperature, separated into yolks and whites
• 3/4 cup (150 g) granulated sugar
• 6 tablespoons (84 g) unsalted butter, melted and cooled
• 1 tablespoon warm water
• Confectioners’ sugar, for rolling
• Marshmallow creme (homemade or store-bought), for filling
• 14 ounces semisweet chocolate, chopped
• 3 tablespoons (42 g) virgin coconut oil

DIRECTIONS

1. Preheat your oven to 350°F. Line a 13-inch x 18-inch rimmed baking sheet (a half-sheet pan) with unbleached parchment paper and set it aside.
2. In a medium-size bowl, place the flour, xanthan gum, cocoa powder, cornstarch and salt, and whisk to combine. Set the dry ingredients aside. In a large bowl, place the egg yolks, 1/2 cup (100 g) of the granulated sugar, the butter, and the water, and whisk vigorously until smooth and pale yellow. Add the dry ingredients to the egg yolk mixture, and whisk to combine. The mixture should be thick but smooth. Set it aside.
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