A family favourite that is often requested for birthdays, jelly rolls are a fantastic light summer cake. You can make a classic jelly roll with raspberry jam, or switch it up with any kind of preserve or filling that you would like. (We like to make jam every summer when fruit is in season, but any good quality jam will do!)
This cake is great for picnics or pot lucks, because it’s easily transported (not that we’re sure it will make it to your destination before being eaten up!)
Prep: 15 minutes
Cook time: 30-35 minutes
Yield: 1 roll (12 to 16 slices)
You'll also need:
This recipe comes from Local & Fresh, a company in Saskatchewan that sells our GF All Purpose Flour. To make it gluten-free, we substituted our flour cup-for-cup — it's that easy!
Called the Chocolate Wife Cake (note from the original: the recipe is for getting a wife, not cooking one), it is moist, fluffy, and a delicious treat. We made ours into cupcakes, but have made it as a cake too.
Prep: 10 minutes
Cook time: 25-50 minutes
Yield: 1 8-inch layer cake or 12 cupcakes
When we first made ladyfingers, it just happened we had a family birthday to celebrate that same weekend. Since we all love cake (and we all love coffee), tiramisu was a given to use the biscuits.
This is an amazing dessert recipe to use for dinner parties. Not only does it taste better and better the longer it sits, it's also versatile enough that you can make individual servings instead of one large pan.
Prep: 45 minutes
Cook time: 8-10 minutes
Yield: 1 (9" x 13") pan or 12-16 individual servings
Ingredients (Italian Savoiardi / ladyfingers):
Method (Italian Savoiardi / ladyfingers):
*see the original ladyfinger recipe for more images of the method
Ingredients (mascarpone filling):
With the cold and dreary weather leading us into spring, we felt like making something that had a brighter flavour. One of our favourite additions to cheesecake is citrus, and our tried and true recipe is both delightfully creamy and light.
We had leftover Macadamia White Chocolate Chunk Cookies stored in the freezer, which we put through our food processor and used for the crust. The subtle flavours paired well with the cheesecake filling, plus it was a bonus way to repurpose something we already had on hand!
This cheesecake can be served plain, with whipped cream, or with your favourite fruit sauce.
Prep: 30 minutes
Cook time: 40 minutes to 1 hour
Yield: 12-16 slices
Water bath baking method:
If you love chocolate, this is the cake for you! Served warm out of the oven, these rich cakes have an irresistible molten chocolate centre. We like ours with a scoop of ice cream, or dusted with icing sugar and served with a large dollop of whipped cream.
The easiest way to serve these is in the ramekins, but if you're up for a challenge you can flip them upside down onto your serving dish.
Prep: 20 minutes
Cook time: 12-16 minutes
Yield: 4-6 servings
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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