Gluten-free Rolled Cake

This is my children's favorite birthday cake. This is a very easy gluten-free version of a Martha Stewart cake to make because it has so little flour and so many eggs. I also like it because it is not too sweet.  We make it with real whipped cream, with fake whipped cream, with lemon curd, with stabilized coconut cream, or whatever the particular crowd can eat.  As long as there is enough cake, cream, and strawberries, everyone is happy.

1/2 cup gluten-free flour (I usually use rice starch)

2 tsp baking powder

1/2 cup sugar

1 tsp vanilla

8 eggs, separated

at least 1 pint of cream, whipped after the cake is cool

lots of strawberries (1 quart or more), sliced

Heat oven to 350. Line a jelly roll pan with parchment paper and butter the top side (this is better than buttering the bottom side which I have seen done).

Beat 8 egg yolks, sugar and vanilla in a bowl for about a minute and then mix in flour and baking powder. Set aside.  Whisk egg whites until stiff peaks form.  Fold whited and flour mixture together with a spatula. Pour onto parchment-lined jelly roll pan and spread evenly.

Bake for 20 minutes. Prepare a large dishtowel to roll the cake in by sprinkling with flour, powdered sugar, or lightly dampening.  

Invert baked cake onto prepared dishtowel and roll up the short way.  Let cool.

Unroll and fill with whipped cream concoction of your choice.